Why Is My Cheese Molding? (consume, vinegar, expensive, 2014)

[blueherons]

My cheese keeps molding within a couple of weeks from unwrapping it from its original packaging.

If the cheese isn't unwrapped, it doesn't mold.

It is molding way before the expiration date.

This happens with expensive cheese and cheap cheese.

I bought two blocks of identical cheese with the sell by date of 2/13/2017.

The one I unwrapped and started using is already molding. The one I kept wrapped is fine.

My fridge is on the second coldest setting.

I've also tried storing it in the fridge with rice in the bag.

Help!

[CSD610]

Mold and Cheese: The Good and the Unsafe | Home & Family

[elnina]

Exposure to air and heat?
You can cut off the molding parts, and eat the rest. It's safe.
I never had any problems with the "toxins".

[CSD610]

I put our *good* cheese in a food saver bag after opening, the slices I keep in the cheese container never mold and the other cuts of cheese we have is kept in the original bag (shredded,cubed) but I put that bag in the food saver and vacuum seal and remove all the air.

[blueherons]

I keep the cheese sealed in heavy duty ziplocks and suck all the extra air out with a straw.

I also keep rice in the bag to absorb the moisture.

I can't be the only one with this problem!

[elnina]

^^^ But when the cheese is out and in use, maybe that's enough time to start the mold. At first it's invisible, then continue growing in your fridge...

Try this: soak a clean cloth in vinegar (a cheesecloth is ideal), wrap the cheese in it before putting in the bag. Seal airtight.
The vinegar should prevent the mold from growing.

[momtothree]

Are you using a clean knife with the cheese. And only using the one clean knife with the same type of cheese. For an example, the knife you used to cut the cheddar and now use to cut the brie etc. A big no no.


Otherwise I would check the temperature of your fridge with a thermometer to ensure it's cooling correctly. It's how I figured out that my fridge wasn't working properly. It should be around 35 degrees give or take a couple of degrees.

[TerraDown]

Elnina, does the vinegar effect the taste of the cheese? Can it be watered down a bit, or there would be no need for that?

[Dirt Grinder]

I've never had a problem with undesirable molds forming on my cheeses. I use Formaticum cheese storage bags. I enjoy washed-rind (Stinking Bishop, Taleggio) and blue-veined cheeses, so they are very active cheeses.

[elnina]

On the side note: what are we afraid of? Getting botulism from cheese? How often that happens? So far I know, it's extremely rare.

I didn't try to wrap my cheese in anything. Smaller pieces, enough to consume in a week or so, I cover, and store on a clay plate, on a kitchen counter.
Bigger pieces are usually wrapped all around in a wax coat. They stay in a warmest spot in a fridge. (Texas is just way too warm for cheese to be stored for prolonged time, in room temps, outside the fridge, otherwise I would do just so).
If I see a spot of mold, I just cut it of.
According to Heloise, the taste of cheese will not be affected by the vinegar.
Heloise: Cheesecloth, vinegar help preserve cheese | Amarillo Globe-News

http://www.theartofdoingstuff.com/wh...-store-cheese/ <<< methodology

We discussed it before here:
Edam Cheese (storing?)