That block of cheddar in your fridge was looking so good, but now... is that MOLD? Ugh! Finding mold on cheese is a common kitchen dilemma. Cheese, especially softer varieties, can be susceptible to mold growth, and nobody wants to throw away perfectly good food (or get sick!). But figuring out if it’s safe to salvage the cheese, or if it's destined for the bin, can be confusing.
Knowing when it's okay to simply cut away the mold and enjoy the remaining cheese is important for both your wallet and your health. Some molds are harmless and simply a surface nuisance, while others can produce harmful mycotoxins that can make you ill. Being able to distinguish between the two and knowing the best practices for handling moldy cheese can help you avoid unnecessary food waste while ensuring your food safety.
Can You Cut Mold Off Cheese?
What types of cheese are safe to cut mold off of?
Hard cheeses with low moisture content, such as cheddar, Parmesan, and hard aged Gouda, are generally safe to cut mold off of. The mold typically can't penetrate far into these dense cheeses. However, you must cut away at least 1 inch (2.5 cm) around and below the mold spot to ensure you're removing any potentially unseen mold spores and mycotoxins.
The safety in cutting mold off hard cheeses stems from their structure. Because they are dense and contain less moisture, mold has a difficult time spreading its tendrils throughout the cheese. In contrast, soft cheeses, shredded cheeses, crumbled cheeses, and sliced cheeses provide ample surface area and moisture for mold to easily spread. Once mold is visible on these types of cheese, it's likely that the mold has already contaminated the entire product, even if it isn't visible to the naked eye. Ultimately, when in doubt, it's always best to err on the side of caution and discard cheese that shows signs of mold, particularly if you are unsure of the cheese type or the extent of the contamination. Never attempt to salvage moldy soft cheeses, shredded cheeses, crumbled cheeses, or sliced cheeses, as the risk of consuming harmful mycotoxins is significantly higher.How deep should I cut when removing mold from cheese?
When removing mold from hard cheeses, cut at least one inch (2.5 centimeters) around and below the visible mold. This is because mold spores can penetrate beyond the surface, and simply scraping off the visible portion may leave unseen contamination that can continue to grow or cause illness.
Mold on cheese can extend significantly beneath the surface. The visible mold is just the "tip of the iceberg," with hyphae (root-like structures) potentially growing deep into the cheese. Cutting away a substantial portion ensures you're removing these hidden filaments. Discarding this extra cheese is essential for safety, as some molds can produce mycotoxins, which are harmful substances. It's also crucial to use a clean knife to avoid spreading the mold spores to other parts of the cheese or your cutting board. The type of cheese also plays a role. While hard cheeses like cheddar, Parmesan, and Swiss are generally safe to salvage with a deep cut, soft cheeses, crumbled cheeses, and shredded cheeses are more porous. This means mold can easily permeate throughout the entire product, making it unsafe to eat even after cutting away visible mold. It's best to discard these types of cheese entirely if you spot any mold growth.What are the potential health risks if I eat moldy cheese I shouldn't have?
Eating moldy cheese that is not supposed to have mold can lead to various health issues, primarily gastrointestinal distress. The severity of the reaction can vary depending on the type of mold, the amount consumed, and individual sensitivity, but potential risks include nausea, vomiting, diarrhea, and abdominal pain. In more severe cases, or with certain types of molds, allergic reactions or respiratory problems can occur.
The dangers stem from the mycotoxins that molds can produce. Mycotoxins are toxic chemical compounds that can be harmful to humans, even in small amounts. While some molds are safe and intentionally used in cheesemaking (like in blue cheese or brie), others can produce potent toxins. It's often impossible to tell the difference between safe and harmful molds simply by looking at them. The presence of unwanted mold also indicates that the cheese may be harboring harmful bacteria, like Listeria, E. coli, or Salmonella, which can thrive in the same environment as mold.
Individuals with weakened immune systems, pregnant women, young children, and the elderly are at a higher risk of experiencing more severe symptoms from consuming moldy cheese. Although most healthy adults will only experience mild gastrointestinal upset, it's always best to err on the side of caution and avoid eating cheese that shows signs of unexpected mold growth. If you suspect you have eaten moldy cheese and are experiencing concerning symptoms, seek medical advice.
How does the type of mold affect whether or not I can eat the cheese?
The type of mold is the most crucial factor in determining if you can safely eat cheese with mold. Certain molds are intentionally used in cheesemaking and are safe to consume, while others are harmful and can produce toxins. If the mold is not part of the cheese-making process (like on hard cheeses), the general advice is to cut away a substantial amount around the mold spot to avoid potential risks. However, if mold appears on soft cheeses, shredded cheeses, or sliced cheeses, it’s generally best to discard the entire product.
Mold used in cheesemaking, like *Penicillium* species in blue cheese (e.g., Gorgonzola, Stilton) and bloomy rind cheeses (e.g., Brie, Camembert), is safe to eat. These molds are carefully selected and controlled, contributing to the cheese's unique flavor and texture. However, if you see other types of mold growing on these cheeses that are not part of their intended profile (e.g., fuzzy, colored molds), it's best to err on the side of caution and avoid consuming them. These unwanted molds can indicate spoilage and may produce mycotoxins, which can cause illness. On hard cheeses like cheddar, Parmesan, or Swiss, where mold growth is superficial, cutting away at least 1 inch around and below the mold spot is typically considered safe. The dense texture of hard cheeses makes it difficult for mold to penetrate deeply. Ensure the knife doesn't touch the mold to prevent cross-contamination. However, be wary of mold on shredded, crumbled, or sliced cheeses, as the increased surface area makes it easier for mold to spread throughout the product. In these cases, discarding the entire package is recommended. It's always better to be safe than sorry when it comes to food safety.Should I wrap cheese differently to prevent mold growth?
Yes, wrapping cheese properly can significantly reduce mold growth. The key is to allow the cheese to breathe while also preventing excessive moisture buildup. The ideal wrapping method depends on the type of cheese.
Hard cheeses like cheddar, Parmesan, and Gruyere benefit from being wrapped in parchment paper or cheese paper, followed by a loosely sealed plastic bag. The breathable paper allows moisture to escape, preventing surface mold, while the bag protects it from drying out and absorbing odors. Soft cheeses, such as Brie and Camembert, require a similar approach but may need more frequent re-wrapping as they tend to have higher moisture content. Avoid wrapping cheese tightly in plastic wrap, as this traps moisture and encourages mold growth. Different cheeses have different optimal storage conditions. For example, storing cheese in the vegetable crisper drawer of your refrigerator, where humidity is generally higher, can be helpful. Regularly inspect your cheese and re-wrap it as needed, replacing the wrapping if it becomes damp or soiled. Consider the quantity you buy – buying smaller pieces of cheese that you can consume more quickly also minimizes the chance of mold development.Does refrigerating cheese differently help prevent mold?
Yes, refrigerating cheese properly can significantly help prevent mold growth. Controlling temperature, humidity, and airflow are key factors in extending the shelf life of cheese and inhibiting mold formation.
Proper cheese storage involves maintaining a consistent refrigerator temperature between 35-45°F (2-7°C). Fluctuations in temperature can create condensation, which encourages mold growth. Keeping cheese wrapped tightly is also crucial. Exposure to air dries out the cheese and provides a surface for mold spores to land and thrive. Using cheese paper, wax paper, or resealable plastic bags helps to create a barrier against air and moisture. Different types of cheese require slightly different storage methods. Hard cheeses like Parmesan and cheddar, for example, can often be wrapped in plastic wrap after being opened, while softer cheeses like brie and blue cheese benefit from more breathable wrapping to prevent excessive moisture build-up that can accelerate mold growth. Furthermore, consider dedicating a specific area in your refrigerator for cheese storage. Avoid storing cheese near strong-smelling foods, as cheese can absorb odors and flavors. Regularly inspect your cheese for any signs of mold growth and promptly remove any affected pieces. While some molds are harmless and naturally occur in certain cheeses (like blue cheese), other molds can be harmful and should be avoided. Taking these simple steps to properly refrigerate cheese can significantly prolong its freshness and prevent unwanted mold.What does the FDA say about cutting mold off cheese?
The FDA advises that whether you can safely cut mold off cheese depends on the type of cheese. Hard cheeses with low moisture content are generally safe to consume after removing at least 1 inch of mold around the affected area. However, soft cheeses, shredded, crumbled, or sliced cheeses, and those made with mold should be discarded if mold appears.
The reason for this distinction lies in the density and structure of the cheese. In hard cheeses like cheddar, Parmesan, and Swiss, mold has difficulty penetrating deeply beneath the surface. The firm texture limits its spread, allowing you to safely cut away the visible mold and a significant margin around it to eliminate any unseen mold filaments (hyphae) that may have grown. It's important to keep the knife away from the mold itself to prevent cross-contamination. After cutting, re-wrap the cheese in fresh wrapping. On the other hand, soft cheeses (such as Brie, cottage cheese, ricotta), processed cheeses, and any cheese that is shredded, sliced, or crumbled provide a welcoming environment for mold growth throughout the product. The high moisture content and porous texture allow mold to easily spread, making it difficult to ensure that all mold has been removed, even if only a small spot is visible. Cheeses that are intentionally made with mold like blue cheese or Gorgonzola are a different story. These molds are safe to consume and are part of the cheese-making process. When in doubt, it's always best to err on the side of caution and discard the cheese if you're unsure about its safety.So, there you have it! Cutting mold off cheese can be a bit of a judgment call, but hopefully, you now feel more confident in making that decision. Thanks for reading, and we hope you'll come back soon for more cheesy (and moldy!) insights.