15TH OCTOBER 2026
Know Your Mould:What’s Safe to Eat on Cheese?
Mould and cheese go hand in hand. From the fluffy white rind of a Brie to the blue veins running through a Stilton, mould plays an important role in creating some of our favourite cheeses. But how do you know which mould is part of the magic and which might mean your cheese has seen better days?
Let’s take a closer look.
Mould that’s part of the cheese
Many cheeses develop their own distinctive moulds during the cheesemaking and ripening process. These are an essential part of their character, helping to create their flavour, aroma and texture.
You’ll commonly see:
- Fluffy white rinds on cheeses such as Brie and Camembert.
- Blue or green veins running through blue cheeses such as Stilton and Roquefort.
- Natural, rustic rinds on some farmhouse cheeses, which may feature a variety of colours and textures.
These moulds are expected features of the cheese and are generally safe to eat when the cheese is properly made and stored. Whether you enjoy the rind itself often comes down to personal taste.
What about mould on the cut surface?
If you spot unexpected mould growing on the cut face of your cheese, it’s a different story. This can happen when cheese has been stored for a while, exposed to air or become damp.
What you should do depends on the type of cheese:
- Hard cheeses: If a small patch of unexpected mould appears on a firm cheese, such as mature Cheddar, you can generally cut it away. Remove at least 2.5cm (1 inch) around and beneath the mould, taking care not to drag your knife through it. Keep the knife away from the mould as you cut.
- Soft cheeses: If mould appears unexpectedly on a soft cheese, such as cream cheese, cottage cheese or a soft fresh cheese, it’s safest to discard the whole cheese. Mould can spread below the surface even when it isn’t visible.
- Blue cheeses: The blue mould that belongs in a cheese such as Stilton is perfectly normal. However, if you notice unusual mould in a different colour or texture, or anything that looks distinctly different from the cheese’s usual appearance, don’t assume it’s safe. Check with your cheesemonger.
How can you help prevent unwanted mould?
A little care goes a long way when it comes to keeping your cheese in good condition.
- Store cheese correctly: Follow the storage instructions on the packaging and keep cheese refrigerated as recommended.
- Use suitable wrapping: Breathable cheese paper can help regulate moisture, while an appropriate container can protect cheese from drying out or picking up unwanted flavours.
- Keep things clean: Use clean knives and utensils, and avoid touching the cut surface unnecessarily.
- Check your cheese regularly: Keep an eye on its appearance, smell and texture, particularly once it has been opened.
Not sure about the mould? Ask us!
Cheese is a living, evolving food, and its appearance can change as it matures. Some mould is exactly what makes a cheese special; other mould can be a sign that it’s no longer suitable to eat.
If you’re unsure whether the mould on your cheese is normal, please get in touch with our team. A photograph and the name of the cheese will help us understand what you’re seeing and advise you on the next steps.
The golden rule: mould that’s part of the cheese’s intended rind or blue veining is very different from unexpected mould developing after purchase. When in doubt, don’t taste it to find out — ask us for advice.
Happy cheesing!
The Cheese Society Team x
