On Cutting the Cheese

On Cutting the Cheese
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One of the greatest joys of a lower-carb diet is the freedom to eat (light) cheese. But one of the downsides of cheese is that it rots. If you’re a frugal cheese lover, you’re probably well-versed in the art of carefully excising any moldy areas, but it turns out that’s not always a good idea. In soft cheeses, mold can send out roots that you can’t see, let alone remove, and harmful bacteria (including listeria, salmonella and E. coli) can grow invisibly alongside. Mold has a tougher time penetrating hard cheeses, so as long as you keep your knife uncontaminated and cut at least an inch around and below the affected spot, you can salvage it. This chart, courtesy of the Mayo Clinic, will help you sort the tasty from the trash.

Type of Cheese

Do Not Eat

Remove Mold and Eat

Shredded/pre-sliced

X

 

Asiago

 

X

blue cheese

 

X

Brie

X

 

Camembert

X

 

cheddar

 

X

Colby

 

X

cottage cheese

X

 

cream cheese

X

 

Gorgonzola

 

X

Gruyere

 

X

Nuefchatel

X

 

Parmesan

 

X

ricotta

X

 

Romano

 

X

Stilton

 

X

Swiss

 

X