The safety of consuming cheese that has developed mold depends on the type of cheese and the eater’s health.
In general, mold on most foods signals spoilage and can cause illness. Mold in cheese, however, has a more nuanced context.
Specific molds are deliberately introduced during cheese production to create distinct flavors, textures, and appearances.
Cheeses that are intentionally made with mold are perfectly safe to eat, such as:
- Roquefort
- Gorgonzola
- Stilton
- Brie
- Blue cheese
These cheeses contain mold strains that are added at the start of manufacture.
If you see fuzzy green mold on cottage cheese or other soft cheeses, it signals spoilage and you should avoid it.
Hard cheeses like cheddar and Parmesan rarely pose a problem because their low moisture content limits mold growth. If a mold spot is shallow, you can cut away at least 2.5 cm (about 1 inch) around it, ensuring the knife never touches the mold itself.
When in doubt, it’s safest to discard any moldy cheese.
The “sniff test” is unreliable. Consuming questionable cheese can expose you to pathogens such as E. coli, Listeria, and Salmonella, all of which can cause food poisoning.
People with weakened immune systems or those who are pregnant should avoid any cheese that shows mold, prioritizing food safety.