Moldy Cheese Corner – Can You Still Eat the Rest? Food Safety Expert Weighs In

You’ve just spent more money than you’d care to admit on a gorgeous wedge of artisan cheese, only to discover a fuzzy patch of mold growing on one corner a few days later. The frustration is real—do you have to throw out the entire piece, or can you salvage most of it? This dilemma affects cheese lovers everywhere, and knowing whether to salvage or toss can save both money and prevent unnecessary food waste.

The Safety of Cheese with Mold: What You Need to Know

When mold appears on cheese, the safety of consuming the unaffected portions depends on the type of cheese you’re dealing with. Here’s a straightforward breakdown:

1. Determine your cheese type

Hard and semi-hard cheeses (SALVAGEABLE):

• Cheddar, Colby, Swiss, Parmesan, Gruyère
• These cheeses have low moisture content, which prevents mold from penetrating deeply

Soft and processed cheeses (DISCARD):

• Cottage cheese, cream cheese, ricotta, shredded cheese, sliced cheese
• Brie and Camembert (unless the mold is part of the cheese’s normal appearance)
• These high-moisture cheeses allow mold to spread invisible roots throughout

Blue cheeses (KEEP):

• Roquefort, Gorgonzola, Stilton, Blue
• These cheeses contain safe, intentionally added mold cultures

2. Examine the moldy area

Look at the color and appearance of the mold. While most food molds appear in shades of white, blue-green, or black, color alone doesn’t determine safety. Any mold on soft cheese is cause for discarding the entire product.

3. For hard cheeses only: Remove the moldy portion

If you have a hard or semi-hard cheese with surface mold:

1. Gather a clean knife and cutting board
2. Cut at least 1 inch (2.5 cm) around and below the moldy spot
3. Keep the knife away from the mold to prevent cross-contamination
4. Discard the moldy portion in a sealed bag or container
5. Re-cover the remaining cheese with fresh wrapping

4. Storage after mold removal

After cutting away the mold:

1. Wrap the remaining cheese in fresh plastic wrap or cheese paper
2. Store in the refrigerator at 40°F (4°C) or below
3. Consume the cheese relatively quickly to prevent new mold growth

The Science Behind Cheese Mold

Understanding why some cheeses can be salvaged while others cannot comes down to structure and moisture content. Hard and semi-hard cheeses have a dense structure with less moisture, which makes it difficult for mold filaments (called mycelium) to penetrate beyond the visible surface growth. In contrast, soft cheeses have high moisture content and a loose structure, allowing mold to spread throughout—even in parts where you can’t see it.

Dr. Catherine Donnelly, a food microbiology professor and cheese safety expert, explains: “With soft cheeses, mold can send threads throughout the cheese—contaminating more than you can see. Just scraping the surface mold off soft cheeses is dangerous because the threads of mold have likely penetrated the cheese.”

Health Risks of Consuming Moldy Cheese

Consuming mold can pose several health risks:

1. Mycotoxin exposure: Some molds produce toxic substances called mycotoxins, which can cause acute food poisoning or contribute to long-term health issues.

2. Allergic reactions: People with mold allergies may experience respiratory problems or allergic reactions.

3. Bacterial contamination: Where mold grows, harmful bacteria like Listeria, E. coli, or Salmonella may also thrive, particularly in soft cheeses.

Special Considerations for Different Scenarios

What about cheese with mold that’s supposed to be there?

Some cheeses develop mold as part of their normal aging process. The molds used in these cheeses are safe cultures, typically Penicillium varieties:

• Blue cheeses: The blue-green veins are intentional Penicillium roqueforti cultures
• Brie and Camembert: The white rind is Penicillium camemberti
• Gorgonzola: Contains safe blue-green mold throughout

For these cheeses, only worry if you see mold that’s a different color or appearance than what’s typical for that variety.

What if the cheese smells bad?

If your cheese has an ammonia-like or rotten smell (beyond its normal pungent odor), it’s best to discard it regardless of visible mold. Trust your nose—it’s a good indicator of spoilage.

What about grated or shredded cheese with mold?

Always discard shredded, crumbled, or grated cheese with any signs of mold. The increased surface area and processing mean contamination has likely spread throughout the entire container.

Preventing Mold on Cheese

To extend the life of your cheese and prevent mold growth:

1. Use proper wrapping: Cheese paper, parchment paper, or wax paper are better than plastic wrap as they allow the cheese to “breathe” while maintaining humidity.

2. Change wrapping regularly: Rewrap cheese in fresh paper after each use.

3. Store properly: Keep cheese in the refrigerator’s cheese drawer or vegetable crisper where temperature is consistent.

4. Consider cheese storage containers: Specialized containers with ventilation can help maintain the right humidity and airflow.

5. Buy smaller quantities: Purchase amounts you can consume within a week or two.

When to Ignore This Advice and Just Throw It Out

Despite the guidelines above, certain situations warrant discarding cheese regardless:

• If you’re immunocompromised, pregnant, elderly, or have chronic health conditions
• If the cheese has been stored improperly (left out at room temperature for hours)
• If you have any doubt about the cheese’s safety
• If the cheese has multiple mold spots, indicating widespread contamination

The Bottom Line on Moldy Cheese

Hard and semi-hard cheeses can be saved by cutting away mold with a generous margin, while soft cheeses should always be discarded at the first sign of mold. When properly handled, that expensive wedge of Parmesan or aged Gouda can still provide delicious eating even after removing a moldy section—saving both your investment and your culinary experience. Just remember: when in doubt, throw it out—no cheese is worth risking your health over.