Mold is growing on my cheese, what is common practice? [duplicate]

I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I get to it, particularly the cheddar.

I practice good storage techniques to no avail, still the mold eventually shows up. So when this happens, I just trim the mold off and move on, but some of my friends think this is "so gross" and I should just throw it away.

What do you think?

Best Answer

I cut it off also. Don't tell your friends you do it. I have heard you can freeze some cheeses, but I think it looses flavor with freezing. flavor is after all why you buy and eat cheese. have more cheese tasting parties.

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What should a food handler do if there is mold on cheese?

Discard any soft cheese showing mold. For hard cheese, such as Cheddar, cut off at least 1-inch around and below the mold spot (keep the knife out of the mold itself). After trimming off the mold, the remaining cheese should be safe to eat. Re-cover the cheese in fresh wrap and keep refrigerated.

What is mold on cheese called?

Mold is not always undesirable in food. Penicillium is a genus of molds used in the production of many types of cheese, including blue cheese, Gorgonzola, brie and Camembert ( 2 , 7 ).

Is cheese still good if it has mold on it?

With hard or semi-soft cheeses such as Cheddar, Havarti, or Brie, she says you can just cut the mold off and consume them as usual. The exception is fresh cheese. "If you see mold growing on a fresh cheese, like a Mozarella, it's sadly got to go," says to LaCorte.

Why is mold growing on my cheese?

Mold grows on cheese when it is placed in a badly ventilated or moist area. Mold spores are airborne all around us, invisible to the naked eye. And if one spore makes it onto a piece of cheese, it can begin to reproduce rapidly and feed off of the cheese.

Never Eat The ‘Clean’ Part Of Moldy Bread

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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