I just got home from the store and opened this expensive block of cheddar to make dinner. There is a small spot of green fuzz on the corner

No need to panic, but you should be cautious with mold on cheese. Here’s what you need to know:

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1. Hard Cheeses (like Cheddar)

• Hard cheeses are less prone to dangerous bacteria than soft cheeses.

• Small mold spots on hard cheese can be cut off safely.

How to handle it:

1. Cut at least 1 inch (2.5 cm) around and below the mold spot.

2. Make sure your knife doesn’t touch the mold before cutting into clean cheese again.

3. Eat the remaining cheese normally.

Do not just scrape the mold off; the roots can penetrate deeper.

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2. Soft Cheeses (like Brie, Cream Cheese, Feta)

• Do not eat if mold appears.

• Soft cheeses can be contaminated throughout, even if mold is only on the surface.

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3. When to Throw Cheese Away

• If the mold is widespread, the cheese smells off, or it’s very old, it’s safer to discard it.

• If you have immune system issues, are pregnant, or elderly, err on the side of caution and throw it out.

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✅ Bottom Line:
For your cheddar, carefully cut out the mold with a wide margin, and the rest is safe to eat. Keep it tightly wrapped in the fridge to prevent future mold growth.

If you want, I can also give 5 tips to prevent cheese from molding quickly so your expensive block lasts longer.

Do you want me to do that?