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Does Cheese Have Mold? The Surprising Truth About Culture and Contamination

Yes, cheese often has mold, and in many cases, it’s precisely because of mold that it’s delicious. Understanding the difference between beneficial mold cultures deliberately introduced during cheesemaking and undesirable mold growth is crucial to enjoying cheese safely and appreciating its diverse flavors.

The Moldy World of Cheese: Friend or Foe?

Cheese is a product of microbial activity, and mold, a type of fungus, plays a significant role in its creation. Some cheeses are intentionally inoculated with specific mold strains to develop unique flavors, textures, and appearances. These “good” molds are carefully controlled and contribute to the cheese’s character. However, “bad” molds, those that appear unintentionally, can indicate spoilage and potentially pose health risks. Distinguishing between the two is essential for safe cheese consumption.

Beneficial Mold Cultures: The Cheesemaker’s Secret Weapon

Cheesemakers use specific mold species, predominantly from the Penicillium and Geotrichum genera, to create different types of cheese. These molds work their magic through enzymatic activity, breaking down proteins and fats, developing distinct aromas, and contributing to the cheese’s texture.

Blue Cheeses: Penicillium roqueforti (for Roquefort, Gorgonzola, Stilton) and Penicillium glaucum are responsible for the characteristic blue-green veins and pungent flavors.
White Mold Cheeses: Penicillium camemberti is used for Camembert and Brie, creating their soft, creamy interiors and bloomy rinds.
Washed-Rind Cheeses: Brevibacterium linens is a bacteria, not a mold, but is often used in conjunction with molds to develop the orange-pink rinds and strong aromas of cheeses like Époisses and Taleggio.
Geotrichum Candidum: This yeast-like mold is often found on the surface of cheeses like Valencay, adding a wrinkly texture and contributing to the overall flavor profile.

These molds are carefully selected and controlled to ensure consistent results and safety. Their presence is a sign of skillful cheesemaking, not spoilage.

Unwanted Mold Growth: Recognizing the Red Flags

While some mold is desirable, other types of mold are undesirable. These contaminant molds can indicate spoilage, compromise the cheese’s flavor, and potentially produce toxins. It is vital to identify and avoid these.

Appearance: Mold growth that is not characteristic of the cheese type (e.g., fuzzy, dark-colored mold on a cheddar block) should be treated with suspicion. Look for unusual colors or textures.
Smell: An off-putting or ammonia-like smell can indicate spoilage due to undesirable mold growth.
Texture: A slimy or excessively softened texture, especially when accompanied by other signs of spoilage, suggests that the cheese is no longer safe to eat.
Location: Mold growing on the cut surfaces of hard cheeses is more concerning than mold on the rind.
“Pink Mold”: While technically a yeast, it’s often referred to as pink mold and indicates spoilage on cheeses like mozzarella.

Frequently Asked Questions About Mold on Cheese

Here are some frequently asked questions to clarify the complexities of mold on cheese:

1. Is it safe to eat cheese with mold on it?

It depends on the type of cheese and the type of mold. Cheese varieties that are intentionally made with mold are safe to eat. For hard cheeses like cheddar or parmesan, you can usually cut away the moldy portion. However, soft cheeses like ricotta or cottage cheese should be discarded entirely if mold is present.

2. How can I tell the difference between “good” and “bad” mold on cheese?

“Good” mold is characteristic of the cheese type. For example, the blue veins in blue cheese are a sign of desirable mold growth. “Bad” mold usually appears as fuzzy, discolored patches that are not typical of the cheese. Trust your senses: if it looks or smells wrong, don’t eat it.

3. Can I just cut the mold off and eat the rest of the cheese?

For hard cheeses like cheddar, parmesan, and Swiss, it is generally safe to cut away at least 1 inch (2.5 cm) around and below the mold spot, ensuring that the knife doesn’t touch the mold itself to avoid spreading the spores. Discard the moldy portion. However, if soft cheeses are involved, throw them out.

4. What happens if I accidentally eat moldy cheese?

In most cases, eating a small amount of unintended mold will not cause serious harm. You might experience mild gastrointestinal upset, such as nausea or diarrhea. However, some molds can produce mycotoxins, which, in rare cases, can be harmful. If you experience severe symptoms, seek medical attention.

5. How should I store cheese to prevent mold growth?

Proper storage is key. Wrap cheese tightly in wax paper, parchment paper, or cheese paper, and then store it in a plastic bag or container in the refrigerator’s crisper drawer. This helps maintain humidity and prevents the cheese from drying out or absorbing odors. A dedicated cheese storage container is also a great option.

6. How long does cheese last in the refrigerator?

The shelf life of cheese varies depending on the type. Hard cheeses can last for several weeks when properly stored, while soft cheeses have a much shorter shelf life, typically only a week or two. Always check the expiration date and use your senses to determine if the cheese is still good.

7. What is the best way to wrap cheese for storage?

Wax paper, parchment paper, or cheese paper are ideal because they allow the cheese to breathe while protecting it from drying out. Avoid plastic wrap for long-term storage, as it can trap moisture and promote mold growth. Double-wrapping is beneficial.

8. Can freezing cheese prevent mold growth?

Freezing can slow down mold growth, but it can also affect the texture and flavor of the cheese. Hard cheeses freeze better than soft cheeses. If you do freeze cheese, wrap it tightly to prevent freezer burn.

9. Is the white powder on some cheeses mold?

The white powder on the rind of cheeses like Brie and Camembert is often Penicillium camemberti, the mold that helps ripen the cheese. It’s perfectly safe and contributes to the cheese’s flavor. However, if the white powder is accompanied by other signs of spoilage, such as an ammonia smell or a slimy texture, it’s best to discard the cheese.

10. Why does mold grow on cheese in the first place?

Mold thrives in humid environments with available nutrients, both of which are present in cheese. Mold spores are also ubiquitous in the air, so they can easily land on cheese and begin to grow if conditions are favorable. Even in carefully controlled environments, some molds can find their way in.

11. Are there any cheeses that never get moldy?

While very dry, hard cheeses like aged Parmesan are less prone to mold growth due to their low moisture content, no cheese is entirely immune. Even these cheeses can develop mold if they are not stored properly or if they are contaminated with mold spores.

12. Should I wash the rind of a cheese with mold on it?

Generally, no. Unless you’re referring to a washed-rind cheese that is supposed to be washed periodically as part of its maturation process, washing the rind of a cheese not intended for this process can introduce unwanted moisture and bacteria, potentially accelerating spoilage. Follow specific care instructions if available, or consult a cheesemonger.

Embracing the World of Cheese (and Its Molds)

Understanding the relationship between cheese and mold allows you to enjoy a wider range of flavors and textures with confidence. By learning to distinguish between beneficial and unwanted mold, and by following proper storage practices, you can savor the delicious diversity of the cheese world without worry. Remember, when in doubt, trust your senses and err on the side of caution.