handle mold on cheese depends on its variety.
Mold growth on cheese can be confusing as some cheeses are treated with mold during production to add flavor and texture. Other cheeses can be safely consumed after removing mold, while some need to be disposed of.
Mold-Treated Types
The distinguishing blue veins in Stilton, Roquefort, Gorgonzola and other blue cheeses are acquired through injections of Penicillium roqueforti spores that add taste and consistency. Soft, pungent cheeses like Camembert and Brie have a protective white coating of edible mold.
Hard Cheese
Parmesan, Romano, Aged Cheddar and Jack and other hard cheeses can be safely eaten if the moldy sections are cut out along with about an inch of the surrounding healthy cheese. However, if any of these varieties has been sliced, grated or shredded and then develops mold, it should be discarded.
Soft Cheese
Processed and soft cheeses like American, Bel Paese, cottage cheese, chevre, Neufchatel and cream cheese are susceptible to invisible mold invading their interiors. If any mold is visible on the surface, the cheese should not be eaten in whole or in part.
Tags: cheeses like, cheeses safely