Consider also that the type of mold that can grow on cheese varies depending on the temperature at which it was stored. The most dangerous ones (because they produce toxins that are in turn more dangerous for our health) tend to proliferate at higher temperatures. For this reason, it is better to store cheese in refrigerated places where the temperature is between 41/5 and 44.6°F/7°C!
Also consider whether the mold appeared on the cheese while you were storing it in a cool place (or in a refrigerated place) or whether it got moldy while it was stored at room temperature. In the latter case, don’t be afraid to eat it.
Is It Worth Cleaning Cheese?
If the cheese in question has been stored in the refrigerator and is a hard or semi-hard cheese, you can save the uncontaminated part by cleaning it from mold with a cut that eliminates the 2.5 cm all around the affected area to the naked eye; just be careful not to contaminate the cheese you will eat or store with the mold-stained knife.
Consider, however, whether it is worth cleaning the cheese in this way: if it is a small piece and the contaminated area is very large, the risk of not cleaning it well and eating some mold is greater than the loss of throwing
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