Should I throw out cheese with mold on it?

Discussion in 'Food & Cooking' started by finn, Apr 13, 2016.

  1. finn

    finn

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    Hey, so im kinda new here so please bare with me.

    So my dad bought me different types of cheese (blue, mozarella, parmesan etc) and i dont know to store them. I put them on our refrigerator leaving them there for 1 week. When i was about to use the mozzarella i saw molds forming. Are they still edible or should be discarded? And any tips on storing would surely help alot. Thanks! 
     
    Last edited by a moderator: Apr 14, 2016
  2. koukouvagia

    koukouvagia

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    I like to store my cheese wrapped in wax paper in the fridge. Hard cheeses will last a good while and you can scrape off some of the green bits. I'm sure you can do the same with mozzarella but I throw it out to be safe.
     
  3. berndy

    berndy

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    Sliced mozzarella with mold needs to be dumped. Mold on a block of Mozzarella can be cut away .Your blue chees is safe .

    A towel dampened with vinegar wrapped around the cheese will delay the formation of mold

    Parmesan is usually too dry  to get moldy..
     
  4. henryowen

    henryowen

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    I think it would be safe to dump the mozzarella cheese with mold. 
     
  5. finn

    finn

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    Thanks for the replies! ill probably just cut off the molds on my block of mozzarella. (cheese here is too pricey)
     
  6. chefross

    chefross

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    Remember that cheese mold can develop little spider veins that will borrow through.

    They are undetectable with the naked eye.

    Mold on large chucks of cheese, however small should be taken more seriously.
     
  7. rpooley

    rpooley

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    When I have cheese bits that are getting to the critical time where mold may be coming or has just started, I always make some fromage fort to use it up faster.  Spread on bread and under a broiler, it's terrific.  Otherwise, I agree with the storage/trimming tips above.

    Fromage Fort

    • 1/2 pound cheese pieces
    • 1 garlic clove
    • 1/4 cup dry white wine
    • Black pepper
    • Salt
    •  
    • Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort  is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
     
  8. brianshaw

    brianshaw

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    From age Fort, the classic Jacque Pepin trick. I've always been interested but never made. My wife tends to throw out the old cheese bits before I get 1/2 lb.

    I'll bet it's yummy but right now I can only imagine. What is the shelf life of repurposed cheese?
     
  9. jimyra

    jimyra

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    Cheese can be stored in the refrigerator tightly wrapped in saran wrap or Al foil.  Mold should be cut off a block cheese one half inch back from the mold.  Cheese can also be frozen.  It should be wrapped and put in the refrigerator three days before use.  Cheese that has be frozen may not be good for all uses because of the moisture distribution.  How do you know when blue cheese has mold?  
     
  10. rpooley

    rpooley

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    I find the fromage fort seems to last a bit longer, maybe the wine helps, but it tends to go pretty quickly in the house.

    Feeling peckish?  

    Bread-smear-broiler-done

    Also, a nice last minute app for guests as the bread can be ready and popped under the broiler when the doorbell rings.

    I've also stirred it into hot pasta with an egg or two, bacon, leftover veggies.  Clumps a bit (not so much with some pasta water starch) but the taste is still spot on
     
  11. maryb

    maryb

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    Rule of thumb I was taught... hard cheese you can cut the mold off and salvage the rest. Softer cheeses like mozz I would chuck it because the mold will penetrate deeper!

    When I buy a large block of cheese I cut it in fourths and vacuum bag them. Take care to not touch the cheese with your bare hands(I cut it in the store wrapper). I have stored a cut block of cheddar this way for up to 3 months with no mold growth. When you want to use the cheese cut the vacuum bag a day ahead of time and fold it loosely so the cheese can reabsorb moisture that gets pulled to the surface.

    I have frozen cheese in vacuum bags also but the texture changes. It gets dryer and will crumble when cut... doesn't melt as well either. For some cheeses like cheddar I don't mind this.
     
  12. rpooley

    rpooley

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    Funny, I ended up with leftover cheese tonight! Manchego, Gruyere, Parmesan, aged Cheddar. Black pepper and a bit of cognac. Now I have an excuse to make some French bread this weekend.
     
  13. brianshaw

    brianshaw

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    You have my mouth salivating. I need to check my cheese bin to see what I have. I know there's some Brie and probably provolone. Always have Parm and Romano. I think I'll save the smoked pepper Jack for some other purpose, though. Thanks for the great idea!
     
  14. rpooley

    rpooley

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    You're welcome.  Let me know the end ingredients.

    And thanks @Finn  for the moldy cheese thread which got me thinking about leftover cheese.

    I was thinking of trying Dan Leader's 4-hour baguette anyway, in lieu of my usual.
     
    Last edited: Apr 15, 2016
  15. phatch

    phatch Moderator Staff Member

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    I posted a link once about cheese, mold and safety. Can't pull that thread up in a search.  But here's a google search to the same external link. 

    http://www.mayoclinic.org/healthy-l...xpert-answers/food-and-nutrition/faq-20058492

    Soft cheeses when they mold, they mold all the way through. 

    Semi soft such as cheddar (why this is semi soft eludes me still because Gruyere/Emmental are classified as hard and seem softer to me in general) you can slice off the mold in 1 inch thick slabs. This is the food safety recommendation I linked to. I usually pare it off in 1/4 inch slabs and have been fine with the result. No off flavors, doesn't quickly grow mold again and so on.

    Harder cheese such as Parm can be grated clean pretty easily. Then clean the grater and grate the cheese you want to use. And are pretty darn resistant to mold in the first place. 
     
    Last edited: Apr 15, 2016
  16. rpooley

    rpooley

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    I think you bring up a good point, often when I trim semi-soft and hard cheese, it does not grow back quickly.  Even when I only just trim it off.
     
  17. dagger

    dagger

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    buy yourself a Foodsaver and never have that problem again.
     
  18. rpooley

    rpooley

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    No, thanks.  Too much plastic waste for me.
     
    french fries likes this.
  19. maryb

    maryb

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    Foodsaver bags can be washed and reused for a smaller item!
     
  20. dagger

    dagger

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    They make reusable foodsaver begs, like zipper lock with a suction valve. It uses a hand held vacuum suction device. They are ok but don't last forever.