Guest guest Posted April 8, 2004 Report Share Posted April 8, 2004 Breaking the mould Question Sometimes our cheddar cheese develops a bluish-green circular mould. My wife maintains the cheese is safe to eat, especially if you cut the mould off. I say you shouldn't eat it. Which one of us is correct and why? Pearson , Birmingham, UK Answers Cheeses can easily be contaminated with moulds. They can develop during the ripening of the cheeses or infect the product when it is handled in the supermarket or at home. Because of this, some cheeses are treated with a coating containing preservatives that eliminate mould growth. However, one green Penicillium species is resistant to the cheese preservatives and may still be found as a contaminant. This mould is toxic and should not be eaten. Mould spores can provoke allergy and those who are sensitive should avoid exposure to any mould-contaminated food product. Many common food-borne moulds develop at low temperatures, such as in the refrigerator. Some can produce toxic compounds (mycotoxins) that might penetrate the cheese. Depending on the size of the growth you can cut the mould off, but it can be difficult to determine how deep you need to cut. If the cheese only has a small green spot then a large piece of approximately 4 centimetres square can be removed. If the spot is larger, or if you have any doubts, the cheese should not be eaten. Some moulds, of course, are part of cheese production and are not contaminants. For the production of the soft white cheeses such as camembert and brie, or blue cheeses such as stilton and gorgonzola, a starter culture of Penicillium mould is necessary for the fermentation that gives the cheeses their typical taste and texture. These moulds, Penicillium roqueforti and P. camemberti have the potential to produce toxic compounds, but they will never do so in these particular cheeses. Samson , Utrecht, The Netherlands More information on food and fungi can be found in Samson's book Fungi in Indoor Environments (Elsevier Science, 1994) Editor , UK http://www.newscientist.com/lastword/article.jsp?id=lw1032 Quote Link to comment Share on other sites More sharing options...
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