When Unwanted Mould Invades Your Homemade Cheese
The Mouldy Menace: When Unwanted Mould Invades Your Homemade Cheese
There are few things more satisfying than opening your cheese cave, lifting the lid off a lovingly crafted wheel, and admiring your handiwork. Unfortunately, there are also few things more disappointing than discovering your cheese has grown something that looks as though it escaped from a forgotten lunchbox in the back of a school cupboard.
Welcome to the world of unwanted mould.
Before you panic, throw everything away, or consider taking up knitting instead, let's have a look at what causes nasty mould, how to prevent it, and when it's time to admit defeat and bid your cheese farewell.
Not All Mould Is Created Equal
The first thing to remember is that some moulds are perfectly welcome guests.
Without mould, we wouldn't have Brie, Camembert, Stilton, Roquefort, or many other beloved cheeses. These moulds are carefully selected and encouraged to grow under controlled conditions.
The problem arises when uninvited moulds decide to move in without paying rent.
These can appear as:
- Black spots
- Pink patches
- Bright orange growth
- Fuzzy green colonies
- Strange multicoloured blotches
If your cheese starts resembling a tropical parrot, caution is advised.
Why Does Bad Mould Appear?
Unwanted mould is usually the result of environmental conditions that favour the wrong microorganisms.
Common causes include:
Poor Hygiene
Cheese making equipment should be thoroughly cleaned and sanitised before each use.
A spoon that looks clean may still be harbouring enough microorganisms to start a tiny mould civilisation.
Excessive Humidity
Many cheeses require humidity, but too much moisture creates the perfect environment for rogue moulds.
Think "cheese cave" rather than "Amazon rainforest".
Insufficient Airflow
Stagnant air can encourage unwanted growth.
Your cheese enjoys fresh air almost as much as you do.
Cross Contamination
If you age mould-ripened cheeses alongside other cheeses, mould spores can spread surprisingly easily.
Mould spores are rather like gossip in a village. They get everywhere.
The Colours That Should Raise Eyebrows
While appearance alone cannot guarantee whether a mould is safe or unsafe, some colours deserve extra attention.
Black Mould
Usually bad news.
Black mould is rarely something you want growing on your cheese and often signals contamination.
Pink or Red Mould
Another unwelcome visitor.
These discolourations can indicate bacterial contamination and should not be ignored.
Bright Orange Slime
Unless you're deliberately making a washed-rind cheese, bright orange sticky growth is generally not a positive development.
Random Rainbow Effects
If your cheese displays every colour except the one you intended, it may be time to question your ageing conditions.
Can You Simply Cut It Off?
This is where beginner cheesemakers often become overly optimistic.
"Surely I can just trim away the mould and carry on?"
Sometimes, with hard cheeses and very small areas of surface contamination, this may be possible. However, mould roots can penetrate deeper than the visible growth.
If the contamination is extensive, unusual, foul-smelling, or spreading rapidly, the safest option is usually to discard the cheese.
Painful? Yes.
Better than spending the evening becoming far more familiar with your bathroom than you had planned? Also yes.
Prevention Is Better Than Disposal
The good news is that unwanted mould can often be prevented.
Keep Everything Clean
Sanitise all equipment before use and keep ageing containers clean.
Monitor Humidity
Most cheeses thrive within a specific humidity range. Invest in a small hygrometer if you age cheeses regularly.
Inspect Frequently
A quick daily check allows you to catch potential problems before they become major issues.
Turn Your Cheese
Regular turning promotes even moisture distribution and discourages unwanted growth.
Separate Different Cheese Types
Give mould-ripened cheeses their own space whenever possible.
Blue cheese may be delicious, but its mould spores can be surprisingly adventurous.
When to Say Goodbye
Every cheesemaker eventually experiences a loss.
Perhaps a wheel develops black mould. Perhaps a mysterious pink patch appears overnight. Perhaps something starts growing that no cheese-making book has ever mentioned.
At that point, remember an important truth:
One failed cheese does not make you a failed cheesemaker.
Even experienced artisan producers occasionally lose batches. The difference is that they learn from the experience and make the next batch even better.
Final Thoughts
Homemade cheese is a living product, and sometimes nature decides to add its own creative touch. While some moulds are treasured parts of cheesemaking, others are best shown the door immediately.
Keep your equipment clean, control your ageing environment, and trust your instincts. If a cheese looks questionable, smells alarming, or resembles a science experiment that has gained self-awareness, don't take chances.
After all, the goal is to create delicious cheese for your family and friends, not discover a brand-new species.
Happy cheesemaking!