Patrick Oconnell
It's a common problem: you've left some cheddar in the fridge and now it's covered in mold. Is it safe to eat? Well, it depends. While most of the time you can simply cut off the moldy part of the cheese, some molds can produce dangerous chemicals called mycotoxins, which can build up in the liver. To be safe, it's best to assess the type of mold and the type of cheese before deciding whether to cut off the moldy part or throw the cheese away.
| Characteristics | Values |
|---|---|
| Mold on cheddar cheese harmful to health | Rare |
| Preventing mold on cheese | Store cheese properly and eat within a reasonable time frame |
| Moldy cheese salvageable | Yes, if it is a hard, aged cheese like cheddar, by scraping or cutting off the mold |
| Moldy cheese not salvageable | Fresh soft cheeses like ricotta, mascarpone, and chèvre; moldy cheese that smells of ammonia or is both moldy and wet |
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What You'll Learn
- Most mould on cheddar won't hurt you, but it's still not advisable to eat it
- To prevent mould, store cheese in special paper or parchment paper in a consistent-temperature drawer
- Soft cheeses with mould should be discarded, while mould can be cut off harder, aged cheddars
- Black or grey mould is less desirable and more of the cheese should be cut away to remove any impact
- Mould can produce mycotoxins, which are cancer-causing agents, but the stomach acid will likely break down the mould
Most mould on cheddar won't hurt you, but it's still not advisable to eat it
It is rare to find mould on cheese that presents a health concern. Most mould won't hurt you, but it's still not advisable to eat it. This is because mould can compromise the taste of the cheese, and the affected part won't taste the way it was meant to.
The best way to prevent mould is to store cheese properly and eat it within a reasonable timeframe. To store cheese, wrap it in special cheese paper or parchment paper and keep it in the crisper drawer, which has a consistent temperature and humidity. Alternatively, store it in a wine fridge, where the temperatures are less cold and better for the cheese.
If you do find mould on your cheddar, the next step is to assess the type of cheese and the mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded because the mould will have likely penetrated deep into the cheese and negatively impacted the flavour. Harder, aged cheeses like cheddar or Parmesan can have the mould scraped away, as the roots won't have penetrated as deeply. However, it's important to note that even if the mould is only on the surface, it can still affect the taste of the surrounding cheese.
While most moulds won't hurt you, some types, like the dark black-grey mould Aspergillus niger, are more dangerous and can produce harmful chemicals like mycotoxins, which are potent cancer-causing agents. Therefore, it's always safer to cut off the mouldy parts and ensure you remove any cheese that might be impacted, especially in the case of black or grey mould. Additionally, if the cheese smells of ammonia or is both mouldy and wet, it should be discarded entirely.
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To prevent mould, store cheese in special paper or parchment paper in a consistent-temperature drawer
Storing cheese properly is the best way to prevent mould. The proper storage of cheese involves several key practices, including storing it in the refrigerator at the appropriate temperature and using the proper wrapping materials to allow the cheese to breathe.
One way to store cheese is to wrap it in special cheese paper or parchment paper. Then, place it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic bag keeps the cheese from drying out. Alternatively, you can use wax paper instead of parchment paper. If you want to avoid plastic altogether, you can rub the cut surfaces of the cheese with a light coat of olive, canola, or another vegetable oil, then store the cheese in an airtight container in the fridge.
It is also important to store cheese in a consistent-temperature drawer. Store cheese in the crisper drawer, which will have consistent temperature and humidity. The warmest part of the fridge is usually best, as too much cold can dry out cheese, making it crumbly and less flavourful. Aim for a temperature between 35 and 45 degrees Fahrenheit and a humidity level of 80-85%.
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Soft cheeses with mould should be discarded, while mould can be cut off harder, aged cheddars
Mould on cheese can be concerning, but it is rarely a health hazard. However, it is essential to know which cheeses can be salvaged and which should be discarded. Soft cheeses with mould, such as ricotta, mascarpone, and chèvre, should be thrown away as the damp environment allows mould to penetrate deep into the cheese, negatively affecting its flavour. Even if the mould is not toxic, the taste of the cheese will be compromised.
On the other hand, harder, aged cheddars can be treated differently. The same goes for other hard, aged cheeses like Parmesan, pecorino, aged Gouda, and crumbly long-aged cheddars. For these cheeses, the mould can simply be cut off the exterior, and the rest of the cheese can be enjoyed. This is because microorganisms that cause mould thrive in wet environments and are less active in dry, hard cheeses. Therefore, they are unable to penetrate as deeply into harder cheeses.
It is important to assess the type of mould present. White, fuzzy mould tinged with green can be cut away without worry, as it will have a minimal effect on flavour. However, black or grey mould is less desirable and may indicate the presence of Aspergillus niger, a type of mould that can be harmful. In these cases, cut away a larger portion of the cheese to ensure that any potentially affected areas are removed.
Additionally, any cheese that smells of ammonia or is both mouldy and wet should be discarded, as it is likely no longer safe to eat. To prevent mould from growing on cheese, it is best to store it properly and consume it within a reasonable timeframe. Wrapping cheese in special cheese paper or parchment paper and storing it in a consistent temperature and humidity environment, such as a crisper drawer or a wine fridge, can help extend its shelf life.
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Black or grey mould is less desirable and more of the cheese should be cut away to remove any impact
While it is true that mould is integral to the flavour and texture of cheese, the mould that grows on a forgotten chunk of cheddar in the back of your fridge may compromise the cheese. The mould-affected part of the cheese will not taste the way it was intended to.
Black or grey mould is less desirable, and more of the cheese should be cut away to remove any impact. This is because, while not toxic, it will have negatively impacted the flavour. Harder, aged cheeses, like aged cheddar or parmesan, can have mould simply scraped away. However, black or grey mould is an exception, and more of the cheese should be discarded to ensure the mould is entirely removed.
The type of cheese matters when it comes to mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible. Harder, drier, and more salty cheeses, such as parmesan or a crumbly, long-aged cheddar, are less susceptible to mould as microorganisms are less active in dry environments.
To prevent mould from growing on your cheese, it should be stored properly. Wrap it in special cheese paper or parchment paper and store it in your crisper drawer, which will have a consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the warmer temperature is better for the cheese.
While it is rare to find mould on cheese that presents a health concern, some moulds can produce dangerous chemicals called mycotoxins, which are potent cancer-causing agents. However, in most cases, the stomach acid will break down the mould and kill the bacteria before any harm is done.
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Mould can produce mycotoxins, which are cancer-causing agents, but the stomach acid will likely break down the mould
Mouldy cheese is a common problem, and while it is generally advised to cut off mouldy sections and consume the cheese, it is important to be aware of the potential risks. Mould can produce mycotoxins, which are cancer-causing agents, but the stomach acid will likely break down the mould.
Mould on cheese is caused by microorganisms that thrive in wet environments and can penetrate the cheese, affecting its flavour and texture. While most moulds are not harmful, certain types, such as black or grey mould, can indicate the presence of toxic mould. Aspergillus niger, for example, is a rare but toxic mould that can grow on cheese.
Mycotoxins produced by mould can have detrimental effects on gut health. They can increase harmful bacteria in the gut, such as Staphylococcus, E. coli, and Listeria, while decreasing beneficial bacteria. This disruption in gut microbiota can lead to intestinal issues and a weakened immune system. Additionally, mycotoxins can interfere with nutrient absorption by damaging the villi in the small intestine, which are responsible for nutrient absorption. As a result, malnutrition and weight loss can occur.
The good news is that stomach acid is a powerful defence mechanism against mould. Acid reflux, for instance, is a condition where stomach acid moves up into the oesophagus, and it is rare for mould or mycotoxins to survive this acidic environment. While acid reflux is typically associated with discomfort and pain, it can also be a protective response to eliminate mould and restore balance in the body.
To summarise, while mould on cheddar cheese may not always be harmful, it is advisable to exercise caution. Removing the mouldy sections and consuming the remaining cheese is generally considered safe. However, it is important to be vigilant and discard the entire cheese if there is extensive mould growth or if it smells unpleasant.
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Frequently asked questions
It is not recommended to eat moldy cheddar cheese. While it is rare to find a type of mold on cheese that presents a health concern, it is still best to cut off the moldy parts or discard the cheese entirely.
Black or gray mold, such as Aspergillus niger, is less desirable and can be pathogenic or produce dangerous mycotoxins, which are harmful cancer-causing agents.
Assess the type of mold and how far it has grown into the cheese. If it is a white, fuzzy mold tinged with green, it is likely safe to cut away the moldy parts. If the cheese is soft and the mold is black or gray, it is best to discard the cheese entirely.
Properly store your cheese and eat it within a reasonable timeframe. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge, which has less cold temperatures, optimal for cheese storage.
While it is not advisable to consume moldy cheddar cheese, the likelihood of experiencing any harmful effects is low. The mold will likely be broken down by your stomach acid, but if you experience any negative symptoms, seek medical advice.
