White Mold Cheese: Safe and Unsafe Types of Cheese Mold
Written by MasterClass
Last updated: Mar 11, 2022 • 2 min read
It’s a common and generally wise practice to discard any moldy foods in your refrigerator or pantry, but some kinds of cheese benefit from certain types of mold. Learn more about white mold cheese.
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What Is White Mold Cheese?
A white mold cheese tastes creamy and buttery, and you can identify it by its white, bloomy rind. In general, white mold cheese varieties, such as Brie and Camembert, are soft cheeses that become spongier to the touch as they age. Also, they serve as good sources of calcium, similar to most other types of cheese.
Strive to put commonsense cheese storage practices into place after purchasing this kind of cheese. Expert cheesemakers know how to use safe and specific types of mold to initially age white mold cheese. Avoid trying to encourage unnecessary and potentially unsafe further mold growth yourself.
How Is White Mold Cheese Made?
This specific cheesemaking process requires adding rennet (a distinct set of enzymes) and a white mold culture to the initial curds and whey. The specific culture changes depending on what precise type of white mold cheese you’re making. Cheesemakers also often introduce a fungus, such as Geotrichum candidum, into the mix. All these ingredients help create the whitewashed rind and age the cheese from the outside.
When Is Mold on Cheese Safe to Consume?
In general, it’s best to consult a professional cheesemonger or an official source like the US Department of Agriculture (USDA) to determine whether or not a moldy cheese is safe for consumption. Whether or not mold is safe or unsafe depends on the types of cheese and the kinds of mold.
If a qualified cheesemaker deliberately used a mold culture to create your cheese initially, as is the case for white mold and blue cheeses, it’s safe for consumption unless new mold growths appear or it expires. In other cases, mold on cheese is often a sign bacterial microorganisms, like E. coli and salmonella, are present. If you notice mold on cottage cheese or cream cheese, discard the entire container—it’s likely the spores have already spread throughout the entirety of the mix. Throw out fresh cheeses (like mozzarella) if they begin growing mold.
Spores appearing on semisoft cheese are a sign you should discard portions of the cheese or even the entire block if you want to be cautious. If you see mold on hard cheeses like Parmesan or Swiss, it’s sometimes possible to cut an inch or so around the moldy area to keep the rest of the cheese safe for consumption.
3 Types of White Mold Cheese
Here are three common cheeses that feature a white mold rind:
- 1. Brie: This French cheese uses cow’s milk and the Penicillium candidum culture. Brie cheese has a bloomy, white rind of mold, but you can always discard it if you prefer just to eat the center.
- 2. Camembert: This creamy French cheese uses the Penicillium camemberti culture to create its trademark taste and signature white mold. You can find Camembert in certain grocery stores and most cheese shops.
- 3. Chèvre: Goat’s milk serves as the basis for this white rind cheese, but keep in mind not all chèvre cheeses are white mold cheeses. Ask a reputable source whether a cheesemaker developed the specific brand you purchase as a white mold cheese—otherwise, discard the chèvre if you notice any mold.
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