Look for visual cues such as an extra slimy surface; dark, dry, and cracked areas in a hard cheese; or yellow splotches on a blue cheese (remember, unintended mold doesn't necessarily mean the entire wheel is done for). If the cheese is unopened, bloated packaging can also be an indicator.
If you see white on your cheese, don't just throw it away. Touch the white stuff to see if it's hard or soft. If it's soft, it's probably mold (and you can just cut it off of a firm cheese). If it's hard, it's a precious little colony of crystals, and you have hit the cheese jackpot.
Mold generally can't penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.
Mold is an integral part of the cheesemaking process. Almost none of it will kill you, but it could negatively impact the flavor and texture of the cheese it's growing on or at the very least make it taste pretty different from how it was supposed to.
There is no need to panic, unless you ate a whole wedge of cheese thickly coated in green fur (and if so, you have other issues you might want to explore), you are very unlikely to get sick from cheese with a little mold on it.
If you do feel ill after consuming cheese that you suspect was spoiled, please seek medical attention immediately. When in doubt, throw it out. No cheese is worth jeopardizing your health.
“However, some molds can cause allergic reactions and respiratory problems. Other molds can produce poisonous toxins and make you sick.” If you do eat moldy food and feel ill or short of breath, see a doctor immediately.
One common cause is too much moisture when the cheese is being stored. The use of plastic wrapping or zip top bags can retain moisture levels past 55% humidity, which is the ideal level for mold to grow.
How Long After Eating Moldy Bread Will You Get Sick? Timing can depend on the type of mold you ate: Some reactions occur right away, whereas others are delayed, per the Cleveland Clinic. In general, though, if you suddenly experience symptoms like shortness of breath, nausea, fever or diarrhea, seek medical attention.
Keeping air out helps prevent cheese from getting moldy. This is particularly important with soft cheeses. For hard cheese, such as cheddar or Swiss, dampen a paper towel with just a splash of vinegar, wrap the cheese in the towel, then cover with plastic wrap and put it into a plastic bag.
They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Medium Cheddar.
Cheese with higher moisture, such as cream cheese, can mold within two or three weeks, whereas more rigid varieties of cheese, such as Parmesan, can take up to 10 months to mold.
"Blocks of cheese are usually vacuum packaged by the manufacturer, and once unwrapped, have a shortened shelf life. Once the vacuum seal is broken and the cheese is exposed to air, there is an increased risk of mold growth and oxidation."
The best way to keep cheese fresh and mold free is by using cheese wrapping paper, parchment paper, or cheese bag. These wraps ensure that the cheese can “breathe”, but prevent unwanted air from entering the cheese. Never use plastic wrap. It suffocates the cheese, making it trap moisture and lose flavor.
It's best to keep cheese, of all varieties, in a dark, cool and airy space – the vegetable compartment of an average fridge is ideal, as it is not too humid or cold. Cheese should be allowed to breathe, however this needs a little balance to avoid the cheese from drying out, or becoming too humid and sweaty.
Look for visual cues such as an extra slimy surface; dark, dry, and cracked areas in a hard cheese; or yellow splotches on a blue cheese (remember, unintended mold doesn't necessarily mean the entire wheel is done for). If the cheese is unopened, bloated packaging can also be an indicator.
On the other hand, hard cheeses such as cheddar can be left out of the fridge for longer and for up to eight hours at room temperature as they contain less moisture. However, leaving cheese out for periods of time can lead to it becoming drier and it could start to lose its incredible taste.
Spoiled cheese won't taste like cheese at all, and will actually cause the insides of your mouth to tingle, sometimes even burn. It's important to note that sometimes spoiled cheese will smell fine but taste bad, or vice versa, so the listed expiration date is usually the safest gauge for whether or not to toss it.
A: Mold can cause diarrhea because it produces toxins that irritate the intestines. The symptoms of mold poisoning include nausea, vomiting, abdominal pain, headache, fever, and fatigue. If you suspect that you have been exposed to mold, contact your doctor immediately.
Those who process toxins well can see their symptoms disappear as quickly as a few days. Others who eliminate toxins slowly can experience symptoms for much longer. They could be ill for months or even years after the source of mold is eliminated.
Food Poisoning aka Gastroenteritis
It can be caused by a range of bacteria, including Listeria, Salmonella and E. coli, which can be found in contaminated cheeses. Symptoms include nausea, vomiting, diarrhea, chills, aches and possibly a fever.
Most people fully recover from the most common types of food poisoning within 12 to 48 hours. Some types of food poisoning can cause serious complications.