What Makes Cheese Mold?
There are many theories believed about cheeses, including that all cheeses are made from mold and that mold on cheeses is always safe to eat. Conversely, some people believe you should discard cheese as soon as the smallest amount of mold is spotted. With so many theories, it may be hard to distinguish the truth about cheese and mold.
Cheese Varieties
There are many varieties of cheeses, ranging from dry cheeses like parmesan to moist cheeses like cheddar and mozzarella. Some types of cheese are more susceptible to mold than others. In general, the more moist and soft the cheese is, the faster the mold appears.
Mold
Mold is a fungus. Fungus like to eat and one of the things fungus likes to eat is cheese. Cheese contains protein, fat, vitamins and minerals, which is what mold thrives on. Mold begins as a microscopic organism that was probably in your cheese to begin with. In a moist and airy environment, the mold begins to eat and get bigger, making it visible to the naked eye.
Mold and Cheese
Some cheeses are actually made from mold and are safe to eat. Examples include bleu cheese, brie and camembert. These molds are obviously safe to eat unless you are pregnant or nursing, in which case you should avoid from them. Mold that forms on other types of cheeses may be safe to eat; however, it may also be a harmful bacteria like listeria or salmonella, so it's recommended you don't eat it.
Cut It Off
With hard cheeses like cheddar and swiss, it is usually okay to cut off the moldy parts of the cheese. Be sure your knife does not touch the mold. Cut off the moldy area plus an inch, just to be safe. Do not try to save soft cheeses that are manufactured with mold, such as brie or bleu cheese, if you see mold that is not part of the original manufacturing process. The veins of this new mold may have contaminated the entire block of cheese. Also, you cannot save other soft cheeses like cream and cottage, or cheeses that are shredded, sliced or crumbled once you spot mold. Throw them out.
Prevention
One way to prevent mold from growing on your cheese (and other foods) is to keep your refrigerator clean. Every couple months, use 1 tsp. of baking soda mixed with a quart of water to wipe your refrigerator clean. Use 3 tsp. of bleach mixed with 1 qt. of water to clean moldy areas of your refrigerator.
In addition, limit your cheese's exposure outside of the fridge where mold spores may contaminate it. Any knife, counter or cutting board that touches your cheese should be clean. Also make sure your cheese is tightly sealed in a container, with as little air as possible left inside. Double wrap your cheese, even if it comes in a resealable package. Place it in a second sealed bag.
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