{"id":33442,"date":"2018-03-12T07:45:35","date_gmt":"2018-03-12T11:45:35","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33442"},"modified":"2021-10-05T11:17:59","modified_gmt":"2021-10-05T15:17:59","slug":"no-you-dont-have-to-toss-that-moldy-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/no-you-dont-have-to-toss-that-moldy-cheese\/","title":{"rendered":"Ask the Monger: Is the Mold Growing on My Cheese Dangerous?"},"content":{"rendered":"
\"Qgreen_40px\"<\/a><\/div>\n
\n

Is the mold growing on my cheese dangerous?<\/h3>\n<\/div>\n
\"Agreen\"<\/a><\/div>\n
\n

It\u2019s not uncommon to open a piece of cheese in your fridge and find a bit of white or blue mold growing on the surface. Your first reaction might be to throw the whole thing away, but you don\u2019t have to. They\u2019re harmless, and a very common occurrence.<\/p>\n

Most of the time, these molds and microbes are crossed over from a different cheese at the cheese shop, or perhaps there are caused by yeasts that were already living in your fridge (vegetable skins are especially full of microbes).<\/p>\n

These bacteria have a harder time growing on heavily processed foods, so mold is actually a sign that you have a quality product. They can\u2019t grow without oxygen, so they\u2019ll only be on the surface of your cheese. If they bother you, just take a knife and scrape them off, but you can also just eat them.<\/p>\n

Cheese is a very durable product, and if you\u2019re really not sure, you can always trust your nose. However, if that cheese smells bitter, like ammonia, or has a chemically aroma, then it may have very have expired and it\u2019s best to throw it out.<\/p>\n<\/div>\n

Special thanks to cheesemonger Yahn Van de Walle of Eataly in Chicago<\/a> for letting us share his expertise! Got an inquiry? Tweet at us with #AskCultureCheese, and we’ll get you an answer!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Got moldy cheese? 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