Does Cheese Mold? Exploring the Science Behind Mold Growth on Cheese
Yes, cheese can absolutely mold, but the real question is: what kind of mold is it, and is it safe to eat? The answer is more nuanced than a simple yes or no, depending on the type of cheese and the mold present.
Understanding the Nature of Mold
Mold, a type of fungus, is ubiquitous in our environment. Its spores float in the air, land on surfaces, and, under the right conditions, begin to grow and multiply. Cheese, being a nutrient-rich food source with varying moisture levels, provides a fertile ground for mold development. Understanding why and how mold grows on cheese is crucial to determining its safety.
The Benefits of Mold in Certain Cheeses
It’s important to remember that not all mold is bad. In fact, certain molds are essential to the production of many delicious and prized cheeses. These molds contribute to the cheese’s unique flavor, texture, and aroma.
- Examples of cheeses intentionally cultured with mold:
- Blue cheese (e.g., Roquefort, Gorgonzola, Stilton) utilizes Penicillium roqueforti.
- Brie and Camembert rely on Penicillium camemberti.
- Other mold-ripened cheeses.
These specific molds are carefully cultivated in controlled environments and are considered safe for consumption. They are a key ingredient in defining the cheese.
The Mold Growth Process on Cheese
The process of mold growth on cheese involves several stages:
- Spore Deposition: Mold spores land on the cheese surface.
- Germination: If conditions are favorable (moisture, temperature, available nutrients), the spores germinate.
- Hyphal Growth: Thread-like structures called hyphae grow and penetrate the cheese.
- Mycelium Formation: The hyphae intertwine to form a visible mass called mycelium.
- Spore Production: The mold produces more spores, leading to further spread.
Different types of cheese have different properties and are prone to specific types of mold growth. Hard cheeses like cheddar are relatively resistant due to their lower moisture content. Soft cheeses, like cream cheese, are much more susceptible.
Identifying Potentially Harmful Mold
Distinguishing between safe and unsafe mold can be tricky. Here are some guidelines:
- Color: Unwanted mold on cheese can come in various colors, including green, black, gray, pink, and white. While not all colored mold is dangerous, it’s best to err on the side of caution. Pink, black, and fuzzy gray molds are generally considered unsafe.
- Texture: Fuzzy, cottony textures are often associated with undesirable molds.
- Smell: A foul or ammonia-like odor can indicate spoilage.
- Location: Small spots on hard cheese may be more manageable than extensive mold growth on soft cheese.
| Characteristic | Potentially Safe Mold | Potentially Unsafe Mold |
|---|---|---|
| Color | White, blue-green (on intended cheese) | Black, green, pink, fuzzy gray |
| Texture | Smooth, even | Fuzzy, cottony |
| Smell | Characteristic of the cheese | Foul, ammonia-like |
| Location | Confined, isolated spots on hard cheese | Widespread, deep penetration on soft cheese |
Common Mistakes When Dealing with Mold on Cheese
One of the most common mistakes is assuming all mold is bad. As previously mentioned, certain molds are essential for specific cheeses. Another mistake is simply cutting off the visible mold on soft cheese and consuming the rest. Because mold can penetrate deeper into soft cheese, this is generally not recommended. Finally, improper storage accelerates mold growth. Keeping cheese properly wrapped and refrigerated helps slow down the process.
Frequently Asked Questions (FAQs) About Mold on Cheese
Can I just cut off the mold and eat the rest of the cheese?
This depends on the type of cheese. For hard cheeses like cheddar or parmesan, it’s generally considered safe to cut off at least one inch around and below the visible mold spot, ensuring your knife doesn’t touch the mold itself. Soft cheeses like cream cheese, ricotta, or shredded cheeses should be discarded entirely if mold is present, as the mold’s roots can easily spread throughout these cheeses.
How should I properly store cheese to prevent mold growth?
Store cheese in the refrigerator, ideally wrapped in parchment paper or cheese paper and then in a plastic bag or container. This allows the cheese to breathe while maintaining humidity. Avoid storing cheese near strong-smelling foods, as it can absorb odors.
What temperature should my refrigerator be to inhibit mold growth?
Maintain a refrigerator temperature between 35°F and 40°F (1.7°C and 4.4°C). This temperature range significantly slows down the growth of most molds and bacteria.
Is it safe to eat cheese with white mold on it if it’s not supposed to have mold?
If the cheese is not intentionally mold-ripened, the presence of white mold indicates spoilage. While some white molds are harmless, it’s best to err on the side of caution and discard the cheese.
What happens if I accidentally eat cheese with mold on it?
In most cases, accidentally eating a small amount of moldy cheese will not cause serious harm. You may experience mild gastrointestinal discomfort, such as nausea or diarrhea. However, individuals with mold allergies or compromised immune systems are at higher risk of adverse reactions.
Does freezing cheese affect mold growth?
Freezing cheese slows down mold growth but does not kill the mold spores. When the cheese thaws, mold growth can resume. Freezing can also affect the texture and flavor of some cheeses.
Why does mold grow on cheese even when it’s refrigerated?
Refrigeration slows down mold growth but doesn’t eliminate it. Mold spores are present everywhere, and some molds can still grow at refrigerator temperatures, albeit at a slower rate. Proper storage and consuming cheese before its expiration date are key.
Can I wash the mold off of cheese instead of cutting it off?
Washing the mold off of cheese is not recommended. This method doesn’t eliminate the mold’s roots, which can penetrate deeper into the cheese. Cutting off the mold is a more effective way to remove the affected area.
Is it possible to prevent mold from growing on cheese altogether?
It is very difficult to completely prevent mold growth on cheese due to the ubiquitous nature of mold spores. However, proper storage, prompt consumption, and buying cheese in smaller quantities can minimize the risk.
Are there specific types of cheeses that are less prone to molding?
Hard, aged cheeses like Parmesan, Pecorino Romano, and aged cheddar are generally less prone to molding due to their lower moisture content and higher salt content, which inhibits mold growth.
What’s the difference between the mold used in blue cheese and the mold that grows on other cheeses?
The mold used in blue cheese is Penicillium roqueforti, a specific strain that is safe and contributes to the cheese’s characteristic flavor and texture. The mold that grows on other cheeses is often a different, undesirable species that can cause spoilage and potentially pose health risks.
How can I tell if mold is growing inside the cheese, not just on the surface?
Look for changes in the cheese’s texture or color that extend beyond the surface. If the cheese has an unusual smell or taste, or if you see mold veins throughout the cheese, it’s likely that the mold has penetrated deeper. In such cases, it’s best to discard the cheese.