The cheese questions we field the most mainly pertain to the lifespan of cheese: How long does cheese last? How do I know when a cheese has gone bad? What's good versus bad mold? (We can't help but wonder if people fear their cheese.)
Armed with some of our helpful tutorials on how to store cheese best, you may never have to confront the issue of unwanted mold again. But if you do, there's a new verb to learn: To face.
It's simple. If cheese has mold on it, you can be rid of it in one of two ways. Both techniques are methods of "facing" your cheese. And for the record, "facing" is actually a technical term in cheese speak.
The first way to face cheese: Scrape
If mold only affects a small area of the cheese, use a small paring knife to scrape it off. What's left behind is entirely edible; it's possible for mold to start growing after just a week in the fridge, so facing in this manner may be a semi-regular ritual if you're not super diligent about staying on top of your cheese stash.
The second way to face cheese:
With a sharp knife (or even better, a great cheese knife), slice 1/16" off the planes of the offending faces of your cheese wedge. You'll lose much more of the cheese this way, but if the mold growth is pretty prolific, you'll have to make some sacrifices. Of note: Facing can also be an effective technique for cheese that's been kept in plastic for too long.
If you've faced your cheese and the cheese tastes bad, it's time to say sayonara. Let taste, not sight, be the sense you use most to determine whether your cheese should stay or go.
Nora Singley is an avid lover of cheese, and for some time she was a cheesemonger and the Director of Education at Murray's Cheese Shop in New York City, where she continues to teach cheese classes for the public. She is currently an assistant chef on The Martha Stewart Show.
Related: Why Does Pita Bread Mold So Fast?
(Image: Wasted Food, used by permission)
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I think your first link is bad. Goes to a page regarding pita bread.
For mild, topical cases, some folks also rub with a vinegar-dampened cloth. I think it also impedes the recurrence of mold.
What does it mean for cheese to be "kept in plastic for too long"? I'm always wary of cheese wrapped in plastic because I'm concerned about toxins leaching from the plastic into the cheese, but does plastic make the cheese taste different? Should I face all cheese that's been wrapped in plastic?
My roommates would always freak out when I did this. "OMG you can't eat that it's moldy!"
But on the positive side, any of their cheese that sprouted a little mold was automatically mine.
Hmmm, this goes against the information given in the safety and sanitation courses I've taken required by the health department. I suppose I was taught stricter standards since the food is served to the public, but it is my understanding that mold creates a "root" system that penetrates the cheese beyond what you see on the surface. I was taught that at least an inch must be trimmed off to rid the cheese of the "root" and even then the presence of mold that wasn't intentionally introduced in the manufacturing process could be an indication that harmful bacteria is also present...you know, that wonderful salmonella or e coli...
Interesting. My view on mold and cheese has always been: if you bought it with mold - like blue cheese - it's ok to eat. If it grew mold "in your care", toss it. Not sure I could be convinced otherwise ...
WHITE mold is ok (like in this picture) just tap down the furries. Green and gray on the other hand is a no no
I'm a cheesemaker, and I think the mold on this cheese looks more like standard refrigerator mold than the culture used in creating the cheese. If your cheese doesn't come wrapped in special paper, put waxed paper on it and then loosely cover it with plastic. Don't just throw it in a zip bag and let it get wet.
I wouldn't eat mouldy cheese unless it's meant to be mouldy
I usually freeze the cheese and only use what I need.
I've done the slice off method...but i don't think I could just scrape and eat....I like to make sure I'm not eating any little furries!
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I've always heard about mold penetrating deeper into the cheese, like cat94109 said. I was also told that by the time you could see mold growth on the outside of the cheese, the rest of the cheese was riddled with unseen mold spores.