Cheese is one of the most popular foods in the world. From creamy brie to sharp cheddar, cheeses come in countless textures, flavors, and aromas. But what happens when ten pieces of cheese appear and you notice a visible blue or white mold stain? Should you throw it in the trash, or is it safe to pass on? Understanding which varieties are spread, how they spread across different batches, and how to prevent cheese spoilage can be expensive and potentially hazardous to your health.
In this guide, we'll cover everything you need to know about blue cheese: when it's safe to eat, how to remove 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 food, especially when exposed to moisture and wear. Some molds are intentional, such as the blue veins in blue cheese, while others are readily available and can be used to spoil food.
Types of mold on cheese:
Penicillium – waste in cheeses such as Roquefort, Gorgonzola and Camembert.
Green, black, or white fluffy molds – dispersion; may produce mycotoxins.
Surface mold on hard cheese – This can often be removed.Mold spores are ubiquitous in the environment and can settle on cheese during storage. Not all molds are safe, but some can carry foodborne illnesses or allergies.
2. When is mold on cheese safe to eat?
Not all mold is bad. Some cheeses are associated with mold by adding it, which gives them a distinctive flavor and accessibility.
Blue cheeses:
Blue Cheese – The mold is part of the manufacturing process; it needs to be used up.
Brie and Camembert – the white mold on the skin is edible.
