Any sign of mold in soft or crumbled cheese means you should discard the entire batch.<\/strong><\/p>\n\n\n\nLikewise, cheeses made from unpasteurized (raw) milk also tend to have high moisture. Take extra care inspecting these for even small mold spots.<\/p>\n\n\n\n
Hard cheeses can be salvaged by cutting out moldy parts, but soft varieties should go straight in the trash!<\/strong><\/p>\n\n\n\n\nKey Takeaway:<\/strong> Soft moldable cheeses with any mold present should be fully discarded. Hard cheeses can have moldy sections removed.<\/p>\n<\/blockquote>\n\n\n\nBelow are some other good guidelines for identifying bad moldy cheese:<\/p>\n\n\n\n
Appearance<\/strong><\/p>\n\n\n\n\n- Black, pink, neon or brightly colored mold (may contain mycotoxins)<\/li>\n\n\n\n
- Thick mold growth covering large areas<\/li>\n\n\n\n
- Cheese liquefying or with an unusual color<\/li>\n<\/ul>\n\n\n\n
Smell<\/strong><\/p>\n\n\n\n\n- Strong unpleasant, sour or rotting odor<\/li>\n\n\n\n
- Ammonia smell<\/li>\n<\/ul>\n\n\n\n
Texture<\/strong><\/p>\n\n\n\n\n- Cheese feels slimy<\/li>\n\n\n\n
- Presence of hollow air pockets or soft spots<\/li>\n<\/ul>\n\n\n\n
Trust your senses! If cheese exhibits multiple red flags or just seems off despite no visible mold - when in doubt, throw it out.<\/strong><\/p>\n\n\n\n<\/span>Dangers of Eating Moldy Cheese<\/span><\/h2>\n\n\n\nYou might be wondering...what exactly is the harm in eating cheese contaminated with unregulated mold growth?<\/p>\n\n\n\n
Firstly, harmful bacteria like listeria, salmonella and E. coli often accompany unwanted mold infestations. These can lead to severe gastrointestinal illness.<\/p>\n\n\n\n
Additionally, dangerous molds can produce toxic chemicals known as mycotoxins<\/strong>. Roquefortine C is one commonly associated with cheeses but various mycotoxins exist.<\/p>\n\n\n\nConsuming high levels of mycotoxins may cause acute toxicity and death. Long-term, low-level exposure has been potentially tied to cancer, organ damage, hormone disruption, and immunosuppression<\/p>\n\n\n\n
Vulnerable populations including children, pregnant women, elderly and immunocompromised individuals face the highest risks from ingesting mycotoxins.<\/strong> But even healthy adults can experience adverse reactions.<\/p>\n\n\n\nThe good news is you aren\u2019t likely to keel over after nibbling a tiny moldy spot on cheddar! However, severe toxicity has occurred in developing countries after consuming heavily molded grain products.<\/strong><\/p>\n\n\n\nCheese has far lower risks given higher food standards. But why chance it when moldy sections can easily be cut away?<\/p>\n\n\n\n
In general, healthy adults cutting out visible mold growth on hard cheeses have minimal cause for concern. For vulnerable groups, avoiding moldy cheeses altogether is the best approach.<\/strong><\/p>\n\n\n\n<\/span>How to Prevent Moldy Cheese<\/span><\/h2>\n\n\n\nPreventing mold on cheese comes down to two key factors: proper storage and avoiding cross-contamination.<\/p>\n\n\n\n
Here are some cheese storage tips to inhibit mold growth:<\/p>\n\n\n\n
\n- Wrap tightly<\/strong> in plastic wrap or wax\/parchment paper to limit oxygen. Many experts recommend doubled up layers.<\/li>\n\n\n\n
- Use breathable containers<\/strong> like cheese paper or specialized box with ventilation.<\/li>\n\n\n\n
- Monitor humidity<\/strong> - the vegetable crisper drawer in fridges often works well.<\/li>\n\n\n\n
- Maintain cooler temperatures<\/strong> between 35\u00b0 to 40\u00b0F. Avoid temperature fluctuations.<\/li>\n<\/ul>\n\n\n\n
In addition:<\/strong><\/p>\n\n\n\n\n- Designate one cutting board<\/strong> only for cheese. Never cut other foods on the same surface raw meat touched.<\/li>\n\n\n\n
- Wash hands and utensils<\/strong> thoroughly before and after handling cheese to prevent transferring molds.<\/li>\n\n\n\n
- Use clean cheese plane or knife<\/strong> when portioning. Don\u2019t dig around inside cheese with contaminated fingers.<\/li>\n\n\n\n
- Keep refrigeration organized<\/strong>\u00a0so moldy produce doesn\u2019t cross-contaminate.<\/li>\n<\/ul>\n\n\n\n
\nKey Takeaway:<\/strong> Proper storage and avoiding cross-contamination is crucial to prevent unwanted mold growth on cheese.<\/p>\n<\/blockquote>\n\n\n\n<\/span>FAQs<\/span><\/h2>\n\n\n\n<\/span>Is it safe to eat blue cheese with white mold on it?<\/span><\/h3>\n\n\n\nWhite mold growth is normal on the natural rinds of some blue cheeses. As long as the cheese still tastes, smells and feels firm underneath, it is generally safe to eat. Simply use a clean knife to slice below this rind mold. However, thick widespread growth or unfamiliar colors warrant discarding it.<\/p>\n\n\n\n
<\/span>Can you freeze cheese with mold on it to kill mold?<\/span><\/h3>\n\n\n\nFreezing may stop mold from spreading further. However, toxins from molds can withstand freezing temperatures. Any soft or crumbly cheese showing mold should be discarded rather than frozen. Hard cheeses may be salvaged by cutting away all moldy areas then freezing. But freezing can negatively impact texture.<\/p>\n\n\n\n
<\/span>If I\u2019m pregnant, is it OK to eat blue cheese?<\/span><\/h3>\n\n\n\nAccording to the CDC, pregnant women should completely avoid soft mold-ripened cheeses like Brie. Hard cheeses like cheddar and semi-soft blue cheese you cook are safer. However, uncooked blue cheese still poses a small listeria infection risk. Exercise caution and check if your doctor has guidance on consumption.<\/p>\n\n\n\n
<\/span>Can I get sick hours after eating moldy cheese?<\/span><\/h3>\n\n\n\nYes, it\u2019s possible to experience delayed symptoms. Mild to moderate symptoms normally occur within hours up to 2-3 days after ingesting mycotoxins or harmful mold-related bacteria. But onset timing depends on the type of infection\/toxin and individual sensitivity. Monitor closely for fever, nausea and diarrhea in the days following consumption of questionable cheese.<\/p>\n\n\n\n
<\/span>Is mold ever beneficial in cheesemaking?<\/span><\/h3>\n\n\n\nYes! As outlined earlier, certain Penicillium molds are intentionally used to produce signature flavors and appearances in blue cheeses, Brie, Camembert and other varieties. These highly regulated fungi generate enzymes causing controlled breakdown of proteins and fats over time. Without mold growth, we\u2019d lack some of the cheese world\u2019s greatest hits!<\/p>\n\n\n\n
<\/span>Conclusion<\/span><\/h2>\n\n\n\nWhile mold might seem like the last thing you want near food, it\u2019s essential for making certain cheese specialties like Roquefort and Brie.<\/p>\n\n\n\n
Controlled mold growth helps form the signature flavors, textures and colors in blue-veined, bloomy and washed rind cheeses.<\/strong> These fungi produce metabolic enzymes and acids that break down cheese components over time through a process called ripening.<\/p>\n","protected":false},"excerpt":{"rendered":"Mold is a type of fungus that grows on various foods, including cheese. While mold on most foods signals spoilage, certain types of mold are essential for making some cheese varieties. When you think of mold, you probably picture the fuzzy green or white growth that appears on old bread, fruit or leftovers. This kind […]<\/p>\n","protected":false},"author":1,"featured_media":58797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58773"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58773"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58773\/revisions"}],"predecessor-version":[{"id":58798,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58773\/revisions\/58798"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58797"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}