Is It Safe To Cut the Mold off Cheese and Eat the Rest? Food Safety Experts Share the Truth

You craved cheese the whole way home or were about to throw together a sandwich. You open the fridge and…there is mold on the very cheese you planned to eat. You may have zero desire to eat the cheese anymore. But if you do, is it safe to cut the mold off the cheese and eat the rest?

Food science and safety experts are humans, too. They know what a bummer mold can be, but is it really a health concern?

“Moldy food isn’t just unappetizing—it can sometimes make you sick,” warns Dr. Vanessa Coffman, Ph.D., the director of the Alliance to Stop Foodborne Illness. “Certain molds produce invisible toxins that may cause nausea, vomiting or longer-term health risks, while even non-toxic molds can trigger digestive upset or allergic reactions.”

That said, not all mold is going to harm every person.

“While some molds can make you sick if you eat them, especially if you are allergic to them, most are generally harmless,” states Dr. Brian Labus, Ph.D., an infectious disease epidemiologist and associate professor at the UNLV School of Public Health.

Dr. Labus concedes that some molds will certainly alter the taste of cheeses (and not in a good way). But make you sick? That’s another matter entirely. Food science and safety experts explain whether it’s safe to cut mold off cheese.

🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊

Is It Safe To Cut the Mold off Cheese and Eat the Rest?

It depends on the cheese, but in general: “It’s safest to throw away moldy food, since contamination often spreads beyond what you can see,” Dr. Coffman reports.

We get it. This answer may not be what you are looking for if you love cheese and yours is moldy. There is room for some nuance with certain cheeses, but not soft cheeses, like Brie, cream cheese or ricotta.

“For soft cheeses, you should throw the whole product away if you see mold,” Dr. Coffman explains. “These cheeses have higher moisture, which allows mold to spread more easily throughout, even if you can’t see it.”

Brian Chau, a food scientist with Chau Time, agrees. “The mold on soft cheeses was not intentional and means the cheese was spoiled and can have harmful effects to the body from mycotoxins,” he says.

Dr. Labus notes that this mold may not make everyone sick, but it won’t taste good. It’s best just to throw soft cheeses away if you notice visible mold.

According to Chau, mold on hard cheeses like Parmesan is usually a processor error. “The mold is low in water activity—pretty dry—which does not allow for growth,” he says. “The storage conditions were off, or the production of cheese was off. Don’t eat the mold on that cheese either.”

Can you cut off the mold and eat the cheese? Chau doesn’t recommend it, but Dr. Coffman says you might have some wiggle room.

“It can be safe to cut away the mold and eat the rest. Mold typically doesn’t penetrate deeply into firm cheeses,” she notes. “Cut off at least one-inch around and below the mold spot, keeping the knife away from the mold itself so you don’t spread it.”

Still, Dr. Coffman advises people to go into the cheese-cutting exercise with their eyes wide open.

“The problem, however, is that pathogenic bacteria, the germs that can make you sick, don’t usually smell or look spoiled,” she explains. “Therefore, cheese producers, and food producers in general, have the responsibility to ensure that these pathogens are kept out of their products.”

Related: ‘I’m a GI Doc—This Type of Cheese Is Hands-Down the Best for Your Gut’

Wait—Isn’t Cheese Made of Mold?

Molds are used in the cheese. “Basically, without mold, we wouldn’t have cheese,” Dr. Labus explains. “We use molds extensively to produce the taste and texture associated with different types of cheese.”

He says that you’ll see mold in the dark veins of blue cheese or the white rind of a brie wheel. “There is no way you can eat many cheeses without also eating some mold, and it isn’t dangerous—unless you have an allergy.”

“Unless you have an allergy” is not an aside. “We use Penicillium molds in the production of blue cheeses like Roquefort, Gorgonzola or Stilton,” Dr. Labus states. “If you have an allergy, you can have a reaction after eating those cheeses even though those molds are supposed to be there.”

He adds says that allergic reactions can vary, ranging from “mild irritation to a full-blown anaphylaxis.”

“Mild reactions can easily be managed at home with an antihistamine, but more serious ones may put you in the hospital,” Dr. Labus tells Parade. “If you have these types of allergies, you should talk to your doctor about how best to manage them.”

Related: These Are the 3 Biggest Signs a Buffet Could Give You Food Poisoning, According to Food Safety Experts

How To Cut Mold off Cheese

Dr. Labus says the best way to remove mold from cheese depends on the cheese’s moisture content and firmness. Mold can penetrate soft, moist cheeses more than hard cheeses (much like plant roots can penetrate soft, moist soil more easily than a dry, hard ground).

“It’s difficult for the mold to grow deep into a hard cheese like a Parmesan so it’s easier to cut it all out,” Dr. Labus explains. “A rule of thumb is to cut about an inch around and under the mold to make sure you get it all. For a soft cheese like fresh mozzarella or cream cheese, it is difficult to cut it all out, so it should be thrown away.”

And if you have any concerns, Dr. Coffman suggests living by the phrase: “When in doubt, throw it out.”

Related: ‘I’m a Gastroenterologist, and This Is the #1 Early Food Poisoning Sign Most People Miss’

How To Store Cheese So It Doesn’t Mold

Dr. Coffman advises people to put their cheese in the fridge. “Store it in a crisper drawer with a steady temperature and always use clean utensils and hands when handling it,” she says.

Dr. Labus notes that fresh cheeses need to be kept in their original packaging with brine. “If you buy an expensive cheese at a specialty shop, ask the seller about how best to store it,” he says. “For most cheeses, the best way to store them is wrapped in cheese paper, which allows them to breathe.”

He adds that he knows that many people store grocery-store cheese in plastic bags after opening the package, but he warns that this can trap moisture. “Consuming them quickly will avoid the issue of mold growth,” he says.

As for “quickly,” cheese types have different shelf lives.

“Soft cheeses should be eaten within about a week, while hard cheeses like cheddar, Swiss and Parmesan can last up to six months unopened and three to four weeks once opened before the risk of spoilage increases,” Dr. Coffman says.

Up Next:

Related: Here’s Exactly What Happens to Your Blood Pressure When You Eat Cheese

Sources:

• Dr. Vanessa Coffman, Ph.D., the director of the Alliance to Stop Foodborne Illness
• Dr. Brian Labus, Ph.D., an infectious disease epidemiologist and associate professor at the UNLV School of Public Health
• Brian Chau, a food scientist with Chau Time