Moldy Cheese: Prevention, Fixes, and Knowing When to Toss It

Q: Do you have to toss all moldy cheese?

According to Liz Thorpe, cheese expert and author of The Book of Cheese , maybe not. If the mold is on the cut surface, just take a knife and scrape it off. She adds that you can also use a cheese plane to peel off a thin layer. The cheese underneath is fine. You just trim it off. That’s it.

Do you cringe at the sight of moldy cheese? Don’t toss it just yet! Can you cut mold off cheese? With the right care, you can prevent mold, fix minor issues, and know when it’s time to let go. This guide covers practical tips for keeping cheese fresh, identifying safe ways to handle mold, and clever storage hacks to save money and reduce waste.

Don’t you just hate when this happens: You buy a block of cheese and before you can use it up it turns into something that looks more like a science fair project than a tasty dairy product. Call me picky, but I prefer my greens to be those of the garden variety, not something growing on my cheese.

I’ll admit it. Back in my carefree spendthrift days, I’d toss the cheese in the garbage when it turned moldy—oblivious to the fact that I might as well be tossing dollar bills.

True, we could opt for buying just a few slices at a time from the deli counter, but that’s too expensive. And unnecessary. I can save more than $2 a pound off the best price at the supermarket if I buy in bulk from a discount warehouse like Sam’s Club or Costco. And that presents a storage challenge.

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The Two Biggest Enemies of Cheese

Whoever said, “An ounce of prevention is worth a pound of cure,” must have been a deli owner. Think about it. With all that cheese in those cases, have you ever seen one growing green mold that looks like we can grow in our refrigerators? Never.

All I know about the proper care and handling of cheese I learned from one such person. That kind deli owner introduced me to the two archenemies of cheese: bacteria and air.

Air

Exposure to air is one of the most significant factors in accelerating the deterioration of cheese. When cheese is left exposed to oxygen, it not only begins to dry out but also becomes more susceptible to mold growth and spoilage. To prevent this, it’s essential to tightly wrap cheese in an airtight material, such as plastic wrap, to minimize exposure to the air. This is especially important for harder cheeses like cheddar or Monterey Jack, which can dry out more quickly than softer varieties.

Bacteria

While bacteria are crucial to the cheese-making process, the types of bacteria introduced after production—especially from human contact—can lead to unwanted mold growth and spoilage. Even the most thorough hand washing can leave trace amounts of bacteria that, when transferred to the cheese, encourage mold to grow. The best practice is to avoid direct contact with cheese by using gloves or ensuring that the packaging creates a barrier between the cheese and your hands. This helps to reduce the introduction of harmful bacteria, ensuring the cheese stays fresher for longer.

How to Prevent Cheese from Molding

Moldy cheese might seem inevitable, but with the right care, you can keep your cheese fresh and delicious for much longer. Here’s how:

Rule 1: Seal It Tight

Each time you open a block of cheese, reseal it as tightly and completely as possible to prevent exposure to air. Oxygen is one of cheese’s biggest enemies, speeding up the growth of mold. For best results, use a vacuum sealer or tightly wrap the cheese in plastic wrap or cheese storage paper, followed by a layer of aluminum foil for an added barrier.

Rule 2: Keep It Clean

Minimize contact with your hands. Even if you’ve washed them, trace amounts of bacteria can transfer to the cheese and encourage mold growth. Instead, use food preparation gloves or a piece of plastic wrap as a barrier when handling your cheese. Better yet, slice off only what you need and keep the rest untouched until you’re ready for more.

Extra Tip: Dedicated Cheese Storage

Consider investing in a reusable cheese storage bag or wrapping it in parchment paper designed for cheese preservation. These allow the cheese to breathe while still protecting it from excessive moisture or air exposure.

MORE: Tips and Tricks to Make Fresh Food Last Longer

Double the Shelf Life of Cottage Cheese

Once opened, stir in a pinch of salt. That retards the growth of bacteria without affecting the taste. Apply the lid tightly to the unused portion and then store it upside down in the refrigerator. This will seal out air.

Can You Cut Mold Off Cheese?

Yes, you can often rescue moldy cheese—but knowing when and how to do it safely is key. Here are the steps to salvage your cheese and make it last longer.

Cutting Away Mold

For hard or semi-hard cheeses like cheddar, Parmesan, or Gouda, cutting off the moldy area is a safe and effective remedy. Here’s how:

Use a clean, sharp knife to cut at least one quarter inch around and below the moldy spot.
Be careful not to let the knife touch the mold and then clean areas of the cheese to avoid cross-contamination.
Once the mold is gone, treat the remaining cheese like a fresh block by resealing it tightly (refer to the rules of mold prevention).

Soft cheeses like cream cheese or Brie are an exception. If mold develops on soft cheese, it’s best to toss it, as mold can penetrate deeper into its structure.

Vinegar Treatment

White vinegar is another powerful tool for mold removal. Here’s how to use it effectively:

Dampen a clean cloth with white vinegar.
Gently wipe away the moldy spots on the cheese.
Allow the cheese to air dry for a moment, then re-wrap it using proper storage techniques to prevent future mold growth.

While this method may not smell pleasant, vinegar’s natural acidity helps inhibit further mold development and extends the cheese’s shelf life.

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Freeze Cheese for Long-Term Storage

If you’re not going to use it right away, store your cheese in the freezer. Really, you can! Soft cheeses like Brie and Camembert stay usable for up to a year when frozen. Hard cheeses will last twice that long if tightly wrapped before freezing. Just know that once frozen, you will not be able to slice hard cheeses. When you try to do that, you’ll find the thawed hard cheese will crumble. But that’s okay if you were planning to shred or crumble it anyway.

When to Toss It

If the cheese has an off smell, an unusual texture, or the mold is widespread, it’s better to err on the side of caution and discard it. Your health isn’t worth the risk!

7 Clever Storage Hacks for Longer-Lasting Cheese

Here are some tried-and-true methods, with a few clever twists, to help you get the most out of every block, wedge, or slice.

1. Ditch the Original Wrapper

Most store-bought cheeses come in plastic packaging that traps moisture and encourages mold. Instead, unwrap your cheese as soon as you get home and rewrap it for better airflow and protection. Use parchment paper or wax paper to wrap the cheese, then seal it in a loose plastic bag or a dedicated cheese storage bag. This allows the cheese to breathe while keeping excess moisture at bay.

Formaticum Reusable Cheese Storage Bags

2. Use a Cheese Vault

If you’re serious about cheese, consider investing in a cheese vault. These handy silicone containers are designed to regulate humidity, which is the sweet spot for keeping cheese fresh. Bonus: They’re reusable and eco-friendly, too!

Silicone Cheese Container for Refrigerator

3. Keep It Cool but Not Too Cold

Store cheese in the crisper drawer or the warmest part of your fridge—usually a spot away from the icy back wall. Too much cold can dry out cheese, making it crumbly and less flavorful.

4. Add a Dab of Vinegar

Here’s a hack straight from my deli-owner friend: Dab a bit of white vinegar onto a clean paper towel and wipe the inside of the cheese wrapper before sealing. The vinegar’s acidity slows down mold growth without affecting the flavor.

5. Single-Serve Slices

For block cheeses you use often, consider pre-slicing or shredding into portion-sized pieces and storing them separately. This minimizes handling and keeps the rest of the cheese fresher for longer.

6. Label It

Write the purchase or open date on your cheese wrapping. This little habit can help you keep track of freshness and prevent discovering a science experiment in the back of the fridge.

7. Freeze the Right Way

While not ideal for all cheeses, harder varieties like Parmesan or cheddar can be frozen. Wrap them tightly in plastic wrap, place in a freezer-safe bag, and store in the freezer. Thaw in the fridge when you’re ready to use them, and they’ll work perfectly for cooking.

Final Thought

The best way to extend your cheese’s life is to treat it with care and store it smartly. These hacks will not only keep your cheese fresher longer but also save you from throwing out that pricey wedge of Gouda or block of aged cheddar. After all, every ounce of cheese is worth savoring!

FAQs

Do you have to toss all moldy cheese?

According to Liz Thorpe, cheese expert and author of The Book of Cheese, maybe not. If the mold is on the cut surface, just take a knife and scrape it off. She adds that you can also use a cheese plane to peel off a thin layer. The cheese underneath is fine. You just trim it off. That’s it.

What about cheese that I prepared for a cheese plate. It's been out for hours.

In general, says Liz, you can save the cheese and you can put it back into the fridge. Just do not touch it with your fingers. (See Rule 2 above.) There are a few exceptions: 1. If that cheese was next to say fish or meat, toss it due to the possibility of cross-contamination. 2. If it’s mozzarella or burrata (very soft cheese) that’s been sitting out at room temperature, give it the boot. 3. If it’s sheeps milk cheese, which because of the extra fat has turned “sweaty,” that does not mean it is bad. Just pat it off and then you can wrap it and keep it.

Question: What’s your go-to cheese storage hack to keep it fresh longer? Share your tips with me in the comments section.

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Judy S says:

January 3, 2025 at 10:00 am

How long is unopened cheese good for? I have found 2-year old 1lb. blocks of cheese. in my storage drawer in the frig. Is it still usable? It looks okay…no mold, not slimy, smells fine… but, I toss it!

Mary Hunt says:
January 3, 2025 at 11:59 am

Most cheese like fine wine is better aged. And for a long time. My favorite guyere from Costco has been aged for 10 years! Right there on the label. Tossing out cheese for no good reason brings a tear to my eye. Of course I have no idea the details of what you toss, but I hope you will reconsider.

Sky says:

February 23, 2024 at 1:04 pm

Frozen cheese can come back to nearly normal slicing. I found out by accident years ago. I accidentally left my frozen cheese on the counter until it became room temperature! I popped it into the refrigerator as soon as I noticed! When I took it out to use it, no more crumbles! It sliced perfectly!

Mary Hunt says:
February 23, 2024 at 5:19 pm

Amazing … gotta’ try this, Sky! Thanks

alien18302 says:

February 18, 2024 at 4:14 am

fifty years ago i worked in a gourmet cheese shop. the reason you don’t see mold in a shop’s cases is usually because every morning we went on a ‘mold patrol’ to find and fix moldy cheese. anytime cheese was unwrapped to cut off mold or to cut a portion for a customer, it was re-wrapped in new plastic and was absolutely airtight. every time a knife was used to cut cheese, it was washed before using it again. hands were always washed. our store did not slice cheese because that was the fastest way to dry it out. to this day, i follow those directions and never have more than a spot or two of mold, that i quickly take care of before it gets worse.

Sheri says:
January 3, 2025 at 10:09 am

Very nice to know!
Thanks for sharing your knowlege for working in a gourmet cheese shop!!!

David Kleven says:

February 18, 2024 at 1:45 am

When I slice some off of a block of cheddar, I tightly wrap the sealed end with cling wrap, then put the whole thing in a vacuum seal bag, and vacuum seal it. I have gone back two months later, and there was no mold on the cheese. This was in a refrigerator.

Bob says:

July 20, 2023 at 10:10 am

I have been experimenting for years, wrapping with paper towel before putting cheese in old bread bags or zip lock bags helps prevent mold as it absorbs excess moisture, change the paper towel as it gets moist with storage.
Lately I have been trying heat treatment to prevent mold, quickly passing a butane torch over the cheese surfaces will kill any mold present, a theory I came up with after getting a gift of food grade wax for coating cheese for ageing. If the hot wax will kill all surface mold and allow long term ageing then a quick once over with a light flame will help too.
A heat gun like you use for crafts and shop work would probably work well and less likely to affect the taste as unburned gas like propane will make food tatse weird.
I have also cold smoked cheese that when vacuum sealed has lasted over a year in the fridge.
We buy the large packages of cheese slices at Costco, I always freeze one half as we never finish the whole pack before mold sets in, the frozen slices are crumbly, but will seperate easy enough with a small knife as they are packaged with waz paper between the slices.

Sheri B. says:

December 7, 2021 at 12:50 pm

Thank you so much for say. “Cut it out”!
So many people when they see the mold , they throw it away . What a waste!
I was raised to grate my own cheese fresh and wrap with plastic wrap tightly. And if there is any mold. Just cut it away. Not throw it away!
But I never heard to not touch the cheese with you bare hands. We never use gloves. But I will start using Food grade prep gloves.
Thank you again!

Lynn Smith says:

December 7, 2021 at 11:56 am

Hard cheese keeps better when wrapped in parchment paper than with plastic. You can then put the parchment wrapped cheese in a ziplock.

Red says:

December 7, 2021 at 11:52 am

My favorite reason to freeze cheese to crumble it! We buy a large block of feta cheese and slice it into smaller slices before putting it in food saver bags. When I want crumbled feta for a salad or omelet I remove on of these slices and crumble it with a fork. It’s much, much, cheaper than the tubs of feta cheese and the freezing first makes it easy to crumble.

The Two Biggest Enemies of Cheese