Randy Chandler
Cheese is a beloved dairy product enjoyed by many, but it can be disheartening to discover fuzzy spots of mold on your favorite cheddar. While mold on cheese is mostly harmless, it can sometimes lead to illness. The presence of mold indicates that your cheese is spoiled, and it's essential to understand how to handle and consume moldy cheese safely. The key lies in recognizing the type of cheese, the extent of mold growth, and taking appropriate action to minimize any potential health risks.
| Characteristics | Values |
|---|---|
| Can cheddar cheese mold cause illness? | In most cases, it is not safe to eat any type of moldy food. Mold can contain toxins that lead to illness. |
| How to prevent mold on cheddar cheese? | Store cheese in special cheese paper or parchment paper in the crisper drawer. Alternatively, store it in a wine fridge. |
| What to do if there is mold on cheddar cheese? | For hard, aged cheeses like aged Cheddar, the mold can be scraped away. For soft cheeses, cut about a quarter inch around any surface where mold is visible. |
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What You'll Learn
- Hard cheeses like cheddar can be salvaged by cutting away the mould
- Mould can cause food poisoning and other adverse health effects
- Mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella
- Prevent mould growth by wrapping cheese tightly in plastic wrap and refrigerating
- Soft cheeses like cottage cheese, cream cheese, and ricotta should be thrown out if mould appears
Hard cheeses like cheddar can be salvaged by cutting away the mould
While mould on cheddar cheese may not be harmful to your health, it can negatively impact its flavour and texture. The good news is that hard cheeses like cheddar can be salvaged by cutting away the mould.
Firstly, assess the extent of the mould on the cheese. If it is a small amount of surface mould, it is safe to cut away the mould and consume the rest of the cheese. Cut about an inch around and below the mould spot to be rigorous and ensure that all mould tendrils are removed.
However, if the mould has penetrated deep into the cheese, it is best to discard it. This is more likely to occur in soft, damp cheeses, where the mould can quickly spread throughout the cheese. In the case of soft cheeses, only a small amount of mould on the surface can be cut away, but if there is extensive mould, it is recommended to throw the cheese out.
Hard, aged cheeses like cheddar are less susceptible to mould because they provide a less favourable environment for microorganisms to thrive. The dry and salty nature of these cheeses makes it difficult for mould roots to penetrate the surface. Therefore, mould on hard cheeses like cheddar can usually be safely cut away without incident.
It is worth noting that while most moulds are not harmful, some types, such as the dark black-grey mould Aspergillus niger, are rare and may be best avoided. Additionally, moulds can affect the taste of the cheese, so it is essential to consider your own preferences. If the mould has significantly altered the flavour of the cheese, you may want to discard it, even if it is safe to consume.
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Mould can cause food poisoning and other adverse health effects
Mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning. It can also cause immune deficiency and even cancer. It is rare for spores to spread far beyond the surface of hard cheeses, such as Parmesan, Swiss, and Cheddar. This means that, in most cases, the rest of the product is likely safe to eat after cutting off the mouldy part and about an inch surrounding it. However, this technique doesn't apply to soft cheeses or shredded, crumbled, or sliced varieties. Any signs of mould on these kinds, which include cream cheese, cottage cheese, and ricotta, mean that the entire product should be thrown out immediately, as the spores can easily contaminate it.
Mould is a type of fungus that produces spores, which are transported through air, insects, and water. It tends to be fuzzy and can be green, white, black, blue, or grey. It grows best in warm, moist conditions, and its roots can penetrate deeply into the food it is growing on. In the case of cheese, the roots of mould can grow deeper into softer cheeses, so it is important to assess the type of cheese and the extent of the mould growth before deciding whether to cut it off or discard the cheese entirely.
While mould can be safely consumed in some cheeses, such as blue cheese, Gorgonzola, Camembert, and Brie, it is important to note that these mould-containing cheeses should be avoided by babies, young children, older adults, pregnant women, and anyone with a compromised immune system.
To prevent mould growth on cheese, it is important to store it properly. Cheese should be wrapped tightly, preferably in plastic wrap or wax paper, and stored in the refrigerator at a temperature of 34–38°F (1–3°C). It is also recommended to buy fresh cheese and consume it within a reasonable timeframe. Harder, aged cheeses like Cheddar are less likely to mould, so opting for these varieties can help prevent the issue of mould altogether.
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Mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella
While mouldy cheddar cheese is unlikely to make you ill, it's important to note that mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella. These bacteria can cause a range of health issues, and it is crucial to be aware of the potential risks associated with mould exposure, especially when consuming mouldy foods.
Firstly, let's talk about E. coli. Mould exposure has been linked to the growth of Escherichia coli, a type of bacteria that can cause diarrhoea, urinary tract infections (UTIs), and bloodstream infections. This occurs due to the presence of mycotoxins, which are toxic byproducts of mould, and their interference with the intestinal epithelium, leading to increased intestinal permeability and gut vulnerability to infection.
Listeria is another concern when it comes to mould. Animal studies have shown that ochratoxin ingestion, a type of mycotoxin, increases the growth of Listeria. This bacteria can cause serious health issues, especially in individuals with weakened immune systems, pregnant women, and young children.
Salmonella is a well-known pathogen that can be present in mouldy environments. It is crucial to differentiate Salmonella from Brucella, as both are Gram-negative bacteria that can be isolated from blood cultures. Salmonella causes acute gastrointestinal issues and can lead to serious complications if left untreated.
Lastly, Brucella is a genus of Gram-negative bacteria named after David Bruce. Brucella spp. are the cause of brucellosis, a zoonotic disease transmitted by ingesting contaminated food, such as unpasteurized milk products, or through direct contact with infected animals. Humans typically exhibit symptoms like acute undulating fever, headache, arthralgia, night sweats, fatigue, and anorexia after a latency period of two to four weeks following exposure. While human-to-human transmission is rare, it is possible, and Brucella can also be transmitted through inhalation of contaminated dust or aerosols.
In conclusion, while mould on cheddar cheese may not be toxic, it is essential to understand the potential risks associated with mould exposure. These harmful bacteria can cause various health issues, and it is always advisable to exercise caution when consuming mouldy foods or dealing with mould in your environment.
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Prevent mould growth by wrapping cheese tightly in plastic wrap and refrigerating
Mould can grow on all types of food, and cheese is no exception. It is a type of fungus that produces spores, which are transported through air, water, and insects. While mould is an integral part of the cheesemaking process, mould growth on cheese can indicate spoilage. It can also negatively impact the flavour and texture of the cheese.
To prevent mould growth, it is important to wrap cheese tightly in plastic wrap and store it in the refrigerator. The refrigerator temperature should be maintained between 34-38°F (1–3°C). Proper storage can help prevent mould spores from growing on the cheese.
When storing cheese, it is also essential to follow some best practices. Firstly, always store cheese in a dedicated container, such as a crisper drawer or a wine fridge, which provides consistent temperature and humidity control. Secondly, wrap the cheese tightly in plastic wrap or alternative materials like aluminium foil, wax paper, or parchment paper. This creates a barrier that protects the cheese from exposure to air and moisture, inhibiting mould growth. Finally, label the cheese with the type and purchase date, ensuring proper rotation and easy identification.
By following these simple steps, you can effectively prevent mould growth on your cheese and enjoy it as intended.
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Soft cheeses like cottage cheese, cream cheese, and ricotta should be thrown out if mould appears
Mould is a natural part of the cheese-making process and is often safe to eat. However, when mould appears on soft cheeses like cottage cheese, cream cheese, and ricotta, it is best to discard the entire product. This is because the damp environment allows the mould to penetrate deep into the cheese, negatively affecting its flavour and potentially releasing toxins.
Soft cheeses are particularly susceptible to mould because of their high moisture content. Mould thrives in wet environments, allowing it to grow and spread more easily throughout the cheese. While the mould may not be toxic, it can significantly alter the taste of the cheese, making it unpleasant to consume.
Harder, aged cheeses like Cheddar, Parmesan, pecorino, and Gouda are less prone to mould because of their lower moisture content. The dry conditions make it difficult for mould to penetrate the surface, and any surface mould can be safely scraped away.
To prevent mould from forming on soft cheeses, proper storage is essential. Soft cheeses should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of the refrigerator, which provides consistent temperature and humidity control. Consuming soft cheeses within their recommended timeframe also helps to reduce the risk of mould growth.
In summary, while mould on cheese is not always harmful, soft cheeses like cottage cheese, cream cheese, and ricotta should be discarded if mould appears. The high moisture content of these cheeses allows mould to penetrate deeper, potentially affecting flavour and releasing toxins. Proper storage and timely consumption of soft cheeses are the best ways to prevent mould growth and ensure food safety.
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Frequently asked questions
Mould on cheddar cheese is unlikely to make you sick. However, it can negatively impact the flavour and texture of the cheese.
Most moulds are harmless and will not hurt you. However, some moulds can carry harmful bacteria and toxins that may cause food poisoning, immune deficiency, or even cancer. Aspergillus niger is an example of a rare mould that can be harmful.
If you find mould on a block of cheddar cheese, you can cut off the mouldy part and about an inch surrounding it. Make sure to keep the knife from becoming contaminated and touching the mould.
It is generally not recommended to eat mouldy cheese, even if it is cooked. While cooking may kill some of the bacteria, it is still possible to ingest harmful toxins produced by the mould.
To prevent mould growth, store your cheddar cheese properly by wrapping it tightly in plastic wrap or wax paper and refrigerating it at a temperature between 34-38°F (1-3°C). Consume the cheese within a reasonable timeframe, as mould is less likely to grow on fresher cheese.
