Mould and foreign mould

Mould plays a key role in cheese production. On the one hand, various noble moulds are essential for creating many specialities. On the other hand, so-called foreign mould is the natural enemy of cheese during maturation and storage, particularly in your fridge. However, with proper handling, you can continue to enjoy your purchase for a long time.
Mould can be removed from hard, semi-hard and semi-firm cheeses: simply cut away the affected part until no traces of mould remain visible. Because of their low moisture content, the mould does not penetrate the cheese body.
For all varieties with noble mould (particularly soft cheeses), the mould present on or in the cheese at the time of purchase is, of course, desirable. However, if other moulds appear during storage, remove them thoroughly; if the contamination is extensive, discard the entire piece.
cream cheese is spoiled if it develops mould and must not be eaten. Dispose of cream cheese if it develops mould.
By the way: you can find these and other helpful tips and information summarised in our ÖMA’s product guide “Cheese Storage and Enjoyment”.