How to Tell If Cheese Has Gone Bad

Do not taste cheese to assess it when there is unexpected mold, an unpleasant smell or sliminess. The type of cheese and its normal production characteristics matter; appearance and smell alone do not prove safety.

What Signs Should You Watch For?
Mold that is not normally present, swollen or leaking packaging and unexpected texture changes are warnings. Drying or discoloration may sometimes concern quality; neither should be treated alone as proof of safety or spoilage. Check the label's storage conditions and consumption period.

How Should Mold on Cheese Be Assessed?
Mold used in the manufacture of some cheeses is normal. Do not try to distinguish newly developed mold from these cultures by color alone. Discard mold-ripened soft cheese if it develops mold that is not part of its normal manufacture. Do not sniff suspect mold closely.

When Should Moldy Cheese Be Discarded?
Discard all moldy soft cheese, such as lor or cream cheese, and all moldy shredded, crumbled or sliced cheese. Only on a whole hard cheese may a small moldy area be cut away with at least 2.5 cm around and below it, leaving the rest for use. Keep the knife away from the mold and put the remaining cheese in clean wrapping. This exception does not allow salvaging a product with other signs of spoilage or an unsafe storage history.

Common Mistakes
Scraping off mold from every type of cheese, tasting a suspect product or treating a normal smell as a safety guarantee is inappropriate. Serve cheese with clean utensils and follow the package instructions for temperature and use after opening. If you are unsure of the cheese type or its storage history, do not use the suspect product.