Cheese with mold can be safe to eat depending on the type of cheese and mold. Certain cheeses like blue cheese, Brie, and Camembert are made with mold that is safe and intentional. For hard cheeses such as Parmesan, Cheddar, and Swiss, moldy spots can be safely removed by cutting off at least 1 inch around and below the mold. However, soft cheeses like cream cheese, cottage cheese, ricotta, or shredded or sliced varieties with mold should be discarded as the mold can penetrate deeply and contaminate the entire cheese. Mold can carry harmful bacteria and toxins, so careful evaluation and proper handling are important.
Safe Moldy Cheeses
- Blue cheeses (e.g., Roquefort, Gorgonzola)
- Brie and Camembert (white mold rind is safe)
Handling Mold on Hard Cheeses
- Cut off at least 1 inch (2.5 cm) around and below moldy spot
- Use a clean knife and avoid contaminating other parts
- Remaining cheese is generally safe to eat
Mold on Soft Cheeses
- Soft, shredded, sliced, or crumbled cheeses with mold should be discarded
- Mold spores spread more easily and penetrate soft cheese deeply
Risks of Moldy Cheese
- Possible presence of harmful bacteria (Listeria, E. coli, Salmonella)
- Potential mycotoxins that can cause illness or allergic reactions
- Vulnerable populations (immune-compromised, pregnant, elderly) should avoid moldy cheese even if normally safe
Storage Tips
- Keep cheese refrigerated at 34–38°F (1–3°C)
- Wrap cheese tightly to prevent mold spores
In summary, moldy cheese can sometimes be eaten safely if it is a hard cheese and the moldy part is cut away properly. Soft cheeses with mold should be thrown out to avoid health risks.
