Bushra Griffith
It's a common dilemma: you pull out a block of cheese from the fridge and spot those tell-tale fuzzy spots of mould. So, what do you do? Do you cut off the mouldy part and eat the rest? Or does the whole block have to go? The answer depends on the type of cheese and the type of mould. In general, hard, aged cheeses like Cheddar can be salvaged by cutting away the mouldy part, while soft cheeses should be discarded if mould appears.
Will moldy aged cheddar cheese hurt you?
| Characteristics | Values |
|---|---|
| Can you eat moldy cheese? | Yes, if it's a hard cheese like aged cheddar, as long as you cut off at least 1 inch (2.5 cm) around and below the mold. |
| What about soft cheeses? | If there is mold on soft, shredded, sliced, or crumbled cheese, it should be discarded immediately. |
| How does mold grow on cheese? | Mold is a fungus that produces spores and grows best in warm, moist conditions. |
| What does mold look like on cheese? | It can be fuzzy and white, black, blue, or grey. |
| Are there any harmful types of mold on cheese? | Yes, dark black-grey mold called Aspergillus niger can be harmful, but it is rare to find on cheese. |
| How to prevent moldy cheese? | Buy cheese fresh, store it properly, and consume it in a timely manner. |
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What You'll Learn
How to identify good and bad mould
Mould and cheese go hand in hand. While some moulds are added intentionally to create flavour and texture, other moulds can be unwanted intruders.
Firstly, it is important to note that the softer the cheese, the easier it is for mould to penetrate and the more contaminated it will be. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould is present as it is likely to have penetrated deep into the cheese and negatively affected the flavour. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away.
When it comes to identifying good and bad mould, it is generally recommended to avoid eating any mould that has unintentionally formed on your cheese. Blue, green, white, and grey moulds are typically considered spoilage moulds and are usually safe, although they may negatively impact the flavour. Black mould, especially the type known as Aspergillus niger, is less common but can be dangerous and should be discarded. Pink, red, and orange moulds are also not ideal and may indicate the presence of harmful bacteria.
To prevent mould growth, it is important to control the moisture levels in your ageing environment, as microorganisms that contribute to mould growth thrive in wet environments. Additionally, ensure that your cheese is correctly prepared, drained, and pressed to eliminate air bubbles, as mould needs air to grow.
In summary, while most moulds won't hurt you, it's best to avoid eating unintentional mould growth. Cut away or scrape off the mouldy parts of harder cheeses, being sure to remove a significant portion of the surrounding area to ensure all mould is gone. For softer cheeses, it is recommended to discard the entire product if mould is present.
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The impact of mould on cheese flavour
The role of mould in shaping the flavour and texture of cheese is undeniable, but it is not the only aspect that matters. Environmental factors, such as terroir, which includes climate, soil, and local flora and fauna, also play a crucial role in the final product. For instance, the type of pasture that cows or goats graze on can influence the flavour profile of the cheese.
When it comes to mould on cheese, it's important to distinguish between "good" and "bad" mould. While most mould on cheese is not harmful to health, it can negatively impact the flavour and texture, making it taste different from how it was intended. In some cases, mould can be safely cut away, especially from harder cheeses like aged Cheddar or Parmesan, where it has likely remained on the surface and not penetrated deep into the cheese. However, in other cases, it may be best to discard the cheese, especially if it is a soft cheese or if the mould is black or grey, which is less desirable and may indicate the presence of harmful types of mould.
In summary, mould plays a crucial role in the flavour development of cheese during the cheesemaking process and ageing. However, when mould appears on cheese due to improper storage, it can alter the intended flavour and texture, and in some cases, indicate the presence of harmful microorganisms. Therefore, it is important to assess the type of cheese and the mould present before deciding to cut away the mouldy portion or discard the cheese entirely.
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How to salvage mouldy cheese
It is pretty rare that you’ll find mould growing on cheese that presents a health concern. In fact, in many ways, cheese is mould. However, mouldy cheese can be safely salvaged in some cases, and in others, it should be discarded.
Firstly, assess the mould situation by type of cheese. Any fresh soft cheese, such as ricotta, mascarpone, or chèvre, should be discarded since the damp environment means that the mould has likely penetrated deep into the cheese and, while not toxic, will have negatively impacted the flavour. 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, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped away. With white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be safely cut away without incident. Black or grey mould is less desirable, and you should cut away more of the cheese to remove any parts that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
To safely salvage mouldy hard or semi-hard cheeses like Cheddar, Parmesan, or Gouda, use a clean, sharp knife to cut at least a quarter of an inch around and below the mouldy spot. Be careful not to let the knife touch the mould and then clean the areas of the cheese to avoid cross-contamination. Once the mould is gone, treat the remaining cheese like a fresh block by resealing it tightly. Soft cheeses like cream cheese or Brie are an exception. If mould develops on soft cheese, it’s best to toss it, as mould can penetrate deeper into its structure. White vinegar is another powerful tool for mould removal. Dampen a clean cloth with white vinegar and use it to wipe down the cheese.
To prevent mould, it’s essential to tightly wrap cheese in an airtight material, such as plastic wrap, to minimize exposure to air. This is especially important for harder cheeses like Cheddar or Monterey Jack, which can dry out more quickly than softer varieties.
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The health risks of consuming mouldy cheese
While it is not recommended to eat moldy cheese, it is unlikely to cause serious harm. However, there are still health risks associated with consuming moldy cheese, and it is important to exercise caution and inspect your cheese thoroughly before consumption.
Mold is a type of fungus that produces spores, which can be transported through air, insects, and water. It thrives in warm, moist environments and can quickly spread, so it is important to store cheese properly to prevent mold growth. Hard, aged cheeses like Parmesan, pecorino, older cheddars, and aged Gouda are the least likely to mold.
If mold appears on soft, shredded, sliced, or crumbled cheeses, it should be discarded immediately. Soft cheeses, such as ricotta, mascarpone, chèvre, and Brie, should be thrown out if moldy, as the spores can easily penetrate deep into the cheese and negatively affect its flavor and texture.
Hard cheeses like Parmesan, Swiss, and Cheddar can usually be salvaged by cutting away the molded area plus at least an inch around it. However, it is important to ensure that the mold is not toxic. Some types of mold, such as Aspergillus niger, a dark black-gray mold, can be harmful and cause food poisoning and other adverse health effects. If the cheese smells of ammonia or is both moldy and wet, it should be discarded.
In summary, while it is rare for mold to cause serious health issues when consumed in small amounts on hard cheeses, it is always advisable to err on the side of caution and discard any moldy cheese, especially soft cheeses. Proper storage and regular inspection of cheese can help prevent mold growth and reduce the risk of potential health hazards.
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The types of cheese least susceptible to mould
While mould is an integral part of the cheese-making process, it can be unsightly and off-putting when it appears on a block of cheese in your fridge. The good news is that most moulds are harmless and won't make you sick. However, they can negatively impact the flavour and texture of the cheese.
To avoid mouldy cheese, opt for long-aged, hard cheeses such as Parmesan, pecorino, aged Gouda, and older cheddars. Cheeses that have been aged for 18 months or longer are the least likely to develop mould. These hard, salty cheeses provide an environment that discourages mould growth, as microorganisms thrive in wet environments but are less active in dry ones.
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese, affecting its flavour. Semi-soft cheeses like Havarti and mild cheddar are also more susceptible to mould growth, as the mould roots can penetrate beyond the surface.
For soft cheeses like Brie or Port Salut, it is recommended to cut away about a quarter of an inch around any visible mould. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped off without impacting flavour or safety. White, fuzzy mould can be safely cut away, while black or grey mould may require removing more of the cheese to ensure no affected areas remain. Always discard cheese with mould that smells like ammonia or is both mouldy and wet.
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Frequently asked questions
It is rare for mold spores to spread far beyond the surface of hard cheeses like cheddar. This means that cutting off at least 1 inch (2.5 cm) around and below the mold is usually enough to salvage the cheese. However, it is important to exercise caution and inspect the cheese thoroughly before consuming it, as some molds can cause food poisoning and other adverse health effects.
Molds are a type of fungus that produces spores, and they can be found everywhere in the environment, including your refrigerator. When mold appears on food, it usually indicates spoilage, and the food should be discarded. However, in the case of hard cheeses like cheddar, the mold typically does not penetrate deep into the cheese, and the affected portion can be cut off. The cheese is likely safe to eat after thoroughly removing the mold and the surrounding area.
Most molds on cheese will not hurt you, but some types, such as the dark black-gray mold Aspergillus niger, can be harmful. It is important to inspect the cheese for any signs of harmful mold before consuming it. If the cheese has black, gray, or ammonia-smelling mold, it is best to discard it.
To prevent mold from growing on aged cheddar cheese, it is important to store it properly. Hard, aged cheeses like cheddar are less susceptible to mold, so buying older cheddars and storing them correctly can help reduce the likelihood of mold growth. Additionally, maintaining a clean and dry refrigerator can also inhibit mold growth.
