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Can You Eat Moldy Cheese?

Cheese is a delicious, popular dairy product. However, once you have identified the confusing areas in your cheese, you may wonder if food is still safe.


Molds can grow in all kinds of foods, and so is cheese.


When mold comes from food, it usually means that you should throw it away. However, that may not be the case with cheese.


This document explains whether processed cheese is safe to eat – and how to distinguish good from bad.

Mold is a type of fungus that produces seeds. It is transported by air, insects, and water and can be found everywhere in nature, including your refrigerator – although it thrives in warm, humid conditions (1).


Mold is a sign of spoilage in many foods. It is usually black and green, white, black, blue, or gray.


As it begins to grow, it is often seen on the surface of the food – although its roots can penetrate deeply. It alters the appearance of food and odors, producing a sour or “smelling” odor (1).


Although fungi are generally dangerous to eat, some varieties are used to make cheese to enhance flavor and texture. These varieties are completely safe to use. What cheeses are made of mold?

Cheese is made by formulating milk with the use of an enzyme known as rennet, and then extracting the liquid. The back lifts are salted and aged.


Differences in cheese taste, texture, and appearance depend on the type of milk, the germs present, the age of aging, and the processing methods. In fact, certain types of cheese require mold during their production.


The most common types of fungi used to grow cheese are Penicillium (P.) roqueforti, P. glaucum, and P. candidum. These fungi help to enhance the distinct taste and texture by eating protein and sugar in milk, leading to chemical changes.


For example, molds are what create different veins of blue cheese. And this is what gives Brie its soft outer layer and soft, creamy (2) texture.


Moldy cheese includes


  • Blue cheese: Roquefort, Gorgonzola, Stilton, and other blueberries
  • Well-ripened cheese: Brie, Camembert, Humboldt Fog, and St. André

While ripe cheese is made by mixing molds in milk during processing, blue cheese usually has the seeds injected into the chemistry itself (1).

Mold in cheese is not always a sign of corruption.


The molds used to produce certain types are different from those that grow on your cheese and old bread.


Those used to make cheese are safe to eat. They are characterized by blue veins on the inside of the cheese or a thick, white crust on the outside – and the common mold is an unusual growth that varies in color from white to green (1).

Besides the appearance, the smell may indicate mold. However, because some cheese smells naturally, it is best to smell it after purchase to establish a base. In this way, you can test its youthfulness further.


Keep in mind that harmful seeds can also come from mold-grown cheese. They are similar in appearance to those that grow on other foods.


When do you get rid of moldy cheese

If you see mold on your cheese, you don’t have to throw it out.


It is not uncommon for grains to spread out and spread across hard cheeses, such as Parmesan, Colby, Switzerland, and Cheddar. This means that the whole product may be safe to eat. To preserve it, cut at least one inch (2.5 cm) around and under the mold (1, 4).


However, this process does not apply to soft or varietyed shredded, crumbled, or sliced ​​sprays.


Any fungal symptoms in these varieties, including cream cheese, cottage cheese, and ricotta, mean that they should be thrown out at once – as the seeds can easily contaminate the whole product

The fungus can carry harmful bacteria, including E.coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning (5Trusted Source, 6Trusted Source).


Symptoms of food poisoning include vomiting, abdominal pain, and diarrhea. In severe cases, it can lead to death.


Dangerous fungi can also produce mycotoxins, the effects of which can range from severe food poisoning to malnutrition and even cancer. In particular, carcinogen aflatoxin has been shown to increase the risk of liver cancer


The best way to reduce the risk of mycotoxin exposure is to avoid eating moldy foods and to make food safe storage

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