It’s part of the cheese’s natural appearance.
Listed on the packaging or known as a mold-ripened variety.
The cheese smells normal or characteristic for its type.
3. When You Can Cut Mold Off Hard Cheeses
Hard cheeses like cheddar, Swiss, or Parmesan are dense, so mold typically cannot penetrate deeply.
Steps to Safely Remove Mold:
Cut at least 1 inch (2.5 cm) around and below the mold.
Keep the knife out of contact with the mold to prevent cross-contamination.
Wrap the remaining cheese in fresh plastic or parchment paper.
Consume promptly.
Hard cheeses have low moisture content, which prevents mold from spreading quickly. Cutting off mold in this way can save perfectly good cheese from being wasted.
4. When You Should Throw Cheese Away
Certain cheeses and conditions make it unsafe to simply cut away mold.
Soft Cheeses:
Examples: Cottage cheese, cream cheese, ricotta.
Mold can penetrate soft cheeses, carrying bacteria like Listeria.
If mold appears, discard immediately.
Shredded, Crumbled, or Sliced Cheese:
Mold spreads quickly in smaller pieces.
Not safe to try and salvage.
Signs of Spoilage:
Unpleasant or rancid smell.
Slimy texture.
Mold in colors unusual for the cheese type (black, pink, orange, or red).
Eating moldy soft cheese or cheese with unexpected mold can cause gastrointestinal distress, allergic reactions, or in rare cases, serious infections.
5. Risks of Eating Moldy Cheese
Even small amounts of unwanted mold can produce mycotoxins, which are harmful chemicals.
Possible Health Effects:
Upset stomach or vomiting.
Allergic reactions, including respiratory symptoms.
Risk of infections in immunocompromised individuals.
It’s always better to err on the side of caution. Hard cheeses are the exception, as they are easier to clean safely.
6. How to Store Cheese to Prevent Mold
Proper storage can drastically reduce mold growth:
Wrap cheese in wax paper, parchment, or cheese paper, then loosely in plastic.
Keep in the refrigerator at 34–38°F (1–3°C).
Avoid moisture accumulation—store in the vegetable drawer for a stable environment.
Separate strong-smelling cheeses to prevent cross-flavors and mold spores spreading.
Regularly checking your cheese and practicing proper hygiene (like using clean knives) helps prolong shelf life and prevents unwanted mold growth.
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