1. "Raw" Cheese is a Breeding Ground for Germs
Disgusting, but true, unpasteurized or "raw" cheeses may harbor loads of dangerous microorganisms, just waiting for the chance to move on to a new host--you. Many cheeses that are produced raw, such as Brie and Camembert, may also be made with pasteurized milk. Choose cheeses that are pasteurized (a heating process that kills the unhealthy bacteria) over unpasteurized ones to reduce your risk of developing a dangerous food-borne illness.
2. Some Cheeses are Supposed to Contain Molds or Bacteria
Ripened or "cured" cheeses, like Swiss and cheddar, are actually made with bacteria or molds, which are used to aid the fermentation process. But they aren't the same strains of bacteria or molds that are harmful to you. So unless you have a known allergy to molds, you probably don't have to worry about eating them.
3. Other Cheeses Should Not Contain Molds
While you would expect a chunk of Stilton bleu cheese to be peppered with moldy veins, if you see white, green or blue spots forming on most other types of cheeses, steer clear. That may be a sign of toxin formation. Should the appearance of cheese in your refrigerator start to change, don't simply cut around the moldy portions. The toxins that certain molds produce can cause nervous system disorders as well as liver damage and they cannot be destroyed via conventional freezing or heating methods. So while you don't necessarily know if the mold forming on that piece of Gouda is producing toxins, you probably shouldn't test it to be sure. When in doubt, throw it out.
4. Compromised Immune System
If love cheese and your immune system is currently compromised due to cancer treatments or other ailment, it's important to remember that food-borne illnesses may arise from consuming cheese with an overload of bacteria or mold toxins. An encounter with unhealthy bacteria, such as Listeria and E.coli, can prove harmful to the healthiest of people and can be fatal for those whose immune systems are not functioning properly. Keep this information in mind the next time you yearn for a piece of cheese sitting on a plate at a backyard party on a hot summer's day. You don't know if it's still okay to eat, so why risk it?
5. Keep It Fresh
Those expiration dates on unripened cheeses, like cottage cheese and ricotta, are there for a reason, as these softer cheeses spoil rather rapidly. Throw them out if the date on the packaging has past. Store harder cheeses in the refrigerator for a maximum of two to three weeks. If cheese is packaged in an airtight wrapper, it may be stored in your freezer for up to six months. Never leave any cheese out at room temperature for more than two hours (no more than one hour in hot temperatures) or you'll run the risk of catching a nasty bug.
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