Can You Eat Moldy Cheese? When You Should Clean It and When You Should Throw It Away
Cheese is one of the world’s most beloved foods. From creamy brie to sharp cheddar, cheese comes in countless textures, flavors, and aromas. But what happens when you open that block of cheese and notice a fuzzy green, blue, or white mold spot? Should you toss it in the trash, or can you safely salvage it? Understanding which molds are harmful, how they interact with different cheeses, and how to prevent spoilage can save you both money and potential health risks.
In this guide, we’ll explore everything you need to know about moldy cheese: when it’s safe to eat, how to clean it, and when it’s best to throw it away.
1. What Is Mold on Cheese?
Mold is a type of fungus that grows on foods, especially those with moisture and nutrients. Some molds are intentional, like the blue veins in blue cheese, while others are unwanted and can indicate spoilage.
Types of Mold on Cheese:
Penicillium – Commonly used in cheeses like Roquefort, Gorgonzola, and Camembert.
Green, black, or white fuzzy molds – Usually unwanted; may produce harmful mycotoxins.
Surface molds on hard cheese – Can often be cut away safely.
Mold spores are everywhere in the environment, and they can land on cheese during storage. Not all mold is dangerous, but some can cause foodborne illness or allergic reactions.
2. When Mold on Cheese Is Safe to Eat
Not all mold is bad. Certain types of cheese are designed to have mold, giving them their characteristic taste and texture.
Mold-Ripened Cheeses:
Blue cheese – Mold is part of the production process; safe to eat.
Brie and Camembert – White mold on the rind is edible.
Goat cheeses with bloomy rinds – Soft cheeses that use mold intentionally.
How to Identify Safe Mold:
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