Dealing with Moldy Cheese

Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold so the knife doesn’t spread the mold to other parts of the cheese.

Some soft cheeses, such as brie and Camembert, and hard cheeses such as Gorgonzola are made with certain types of mold that are safe to eat for people with no health issues and those who aren’t pregnant. But these cheeses can grow other types of mold that can be harmful.

Throw out soft cheeses such as brie if they have mold that isn’t part of making them. Cut out the extra mold on hard cheeses such as Gorgonzola as you would with other hard cheeses.

It also may not be safe to eat cheeses made with milk that isn’t pasteurized. Pasteurized means treated to kill germs. This is especially true for people with weakened immune systems, older adults, people who are pregnant, infants and young children.

Signs Your Cheese Isn’t Safe to Eat

Cheese may be a fridge favorite, but even this beloved dairy delight has an expiration date. While many cheeses are naturally long-lasting, they’re not immune to spoilage – and knowing the warning signs can save you from an unpleasant (or unsafe) bite.

Trust Your Nose (and Taste Buds)

Mark Johnson of the Center for Dairy Research explains that even though some cheeses are famous for their bold aromas and tangy flavors, they should still taste and smell like the variety you bought. If your cheddar suddenly has a strange chemical tang, or your Brie smells more like paint thinner than butter – that’s a bad sign.

• Kerosene-like flavor or a taste reminiscent of a Band-Aid can indicate that mold has penetrated deep into the cheese. In such cases, it’s best to toss it entirely.
  The Invisible Risk – Harmful Bacteria

Trevor Craig of Microbac Laboratories reminds us that you can’t see dangerous microbes like E. coli or Salmonella. But you can watch for changes that suggest bacterial growth:

• Unexpected color changes – yellow spots on a white cheese, or blue where it doesn’t belong

• Slimy or sticky surface – especially concerning on harder cheeses

• Watery residue – for soft cheeses, a clear or cloudy liquid pooling is a spoilage red flag

• Unwanted mold – deal with it according to the cheese type (trim for hard cheese, toss for soft)

How to Store Cheese the Right Way

Proper storage is the secret to keeping your cheese fresh, flavorful, and mold-free for as long as possible. According to the U.S. Department of Agriculture (USDA), here’s what you can expect when stored correctly:

• Hard cheeses (like cheddar, Parmesan, Gouda): 3–4 weeks after opening

• Soft cheeses (like Brie, ricotta, cream cheese): about 1 week after opening

The Best Place in Your Fridge

Jamie Png, cheese industry expert, recommends storing cheese in your refrigerator’s crisper drawer. Why? It offers a stable, slightly more humid environment that’s perfect for preserving texture and flavor.

Wrapping Matters – Here’s Why

• Best option: Cheese paper or wax paper – lets the cheese breathe while keeping excessive moisture away.

• Avoid: A plastic zip-top bag or sealed plastic containers – these trap moisture, encouraging unwanted mold growth.

• Okay alternative: Tight plastic wrap, but if you have a vacuum sealer, that’s even better for long-term freshness.