Even Moldy, These Cheeses Are Safe to Eat—Under One Condition!

In the vast world of cheeses, which includes roughly 1,200 to 1,500 varieties, there are distinct “families” determined by the types of cheese curds. For instance, we have fresh cheeses like ricotta or feta, which undergo no aging process, as opposed to hard, pressed cheeses such as comté or beaufort, whose firm textures are ideal for grating and melting.

Some cheeses contain molds that cheesemakers intentionally introduce during production to develop their unique flavors. Take blue cheeses, such as bleu d’Auvergne or roquefort, for example, where Penicillium roqueforti is added before they are aged in cellars – resulting in their characteristic blue-green speckles. Similarly, bloomy rind cheeses like camembert or brie are treated with Penicillium camemberti, either inoculated or sprayed onto the rind, leading to a white, fuzzy layer that forms on the surface.

Alongside these “noble” molds, which are essentially part of the cheese’s DNA, unwanted molds can sometimes appear. These are indicated by suspicious changes in color (yellowing or greening of the curd), texture, or smell. These molds can be harmful to health. Océane Sorel, a virology doctor, sheds light on this on her Instagram account @thefrenchvirologist: “some molds can cause allergic reactions, respiratory issues, or contain toxins, some of which, like aflatoxins, are carcinogenic”. She adds, “the mold you see with the naked eye is often just the tip of the iceberg, as the fungus’s roots are invisible and can penetrate deep into the food.”

Knowing this, is it safe to simply cut off the moldy part (as many of us are tempted to do)? It depends on the cheese and its type of curd. If it’s a hard cheese like emmental, you can remove the mold, but make sure to cut out at least an inch around the moldy area before consuming the rest. This precaution is enough because “the cheese’s firm curd prevents the mold from burrowing too deeply,” reassures the virologist. However, for soft, gooey cheeses, she is unequivocal: “throw it out!” Even though it’s tough to discard, it’s not worth the risk of food poisoning amidst your meal.

While noble molds contribute to the delightful taste of a good roquefort or a well-aged brie, uninvited molds are far from charming. Between the health risks and unpleasant surprises in taste, it’s best to know when to cut – sometimes literally. So yes, cut, scrape, discard if needed, but never let a fungus ruin your cheese experience.