293952 Fri Aug 29 17:38:20 -0700 2003 9 27 General Chowhounding Topics 0 1610680 I have this nice hunk of imported Parmesan. It's aged, has this nice beige color to it. I've been storing it and grating it as I need it. Tonight I noticed the outside had gotten a bit whiter, so I cut that off. The inside has some lighter colored spots, possibly mold spores, but doesn't look serious. Is it okay to use it? One of my guests is trying to conceive, so I avoided using soft cheeses (like goat), but I'm wondering if this is okay to use? If any of you aren't off to have some fabulous weekend someplace and are reading this board, I'd love an answer, since I'm serving it tonight. Fri Aug 29 17:38:20 -0700 2003 0 Clarissa 1 1610684 It should be just fine Fri Aug 29 18:11:54 -0700 2003 1610680 0 Candy 1 1610685 I do not believe the white spots have anything whatsoever to do with mold. Fri Aug 29 18:13:40 -0700 2003 1610680 0 Timowitz 1 1610700 I tend to keep Parmesan and Romano around for extended periods, and they often get the white spots. Sometimes I scrape them off, other times I do not. I do think they are mold of some sort (though I suppose it could be salt?), but I generally do not worry too much about that with cheese. I figure the most likely source of any mold is the cheese itself. Anyway, I am still fine. d Fri Aug 29 22:37:40 -0700 2003 1610680 0 dickson d 1 1610701 The change of color from beige to white-ish is normal and happens after the wheel is cut into pieces. Can't say what you white spots are, but it's probably ok. Fri Aug 29 22:38:24 -0700 2003 1610680 0 Professor Salt 1 1610702 I tend to keep Parmesan and Romano around for extended periods, and they often get the white spots. Sometimes I scrape them off, other times I do not. I do think they are mold of some sort (though I suppose it could be salt?), but I generally do not worry too much about that with cheese. I figure the most likely source of any mold is the cheese itself. Anyway, I am still fine. d Fri Aug 29 22:40:14 -0700 2003 1610680 0 dickson d 1 1610715 It's fine to eat. As for refraining from soft cheeses because someone is trying to conceive, it's unpasturized cheeses that you need worry about, and it will not hinder conception. You only need worry once pregnancy is confirmed. Sat Aug 30 11:08:58 -0700 2003 1610680 0 JBG 2 1610719 Of course, real Parmiggiano IS unpasteurized cheese, but since it's aged at least a year, the chances of listeriosis (the main concern with regards to pregnancy) are nil. The white spots you're seeing aren't salt (the Parmiggiano curd doesn't contain any)... large white blemishes are probably from dessication or surface mold, which can be scraped off without harm. Parmiggiano doesn't like to be kept for more than a couple of weeks in the refrigerator. It's still good of course, but it will be dried out, become harder, and be just a bit less delicious than a freshly cut hunk. The best policy is to only buy as much as you will use within a few weeks. Little tiny white specks in Parmiggiano are a natural result of long aging, and in addition to being harmless, are quite tasty. Sat Aug 30 14:58:28 -0700 2003 1610715 0 ADL 3 1610722 "Little tiny white specks in Parmiggiano are a natural result of long aging, and in addition to being harmless, are quite tasty". Desirable, even. Sat Aug 30 15:57:44 -0700 2003 1610719 0 GG Mora 1 1611273 If the white spots seem a little crystalline or granular, it's probably small deposits of calcium from the cheesemaking process. Most hard cheesemakers add a bit of extra calcium (I know this is true for Parmesano Reggiano) to help with the coagulation process. This calcium can recrystallize during the aging process and is not harmful and even adds a little texture. If the spots are soft and fuzzy... well... you've got mold! Mon Sep 08 14:16:54 -0700 2003 1610680 0 chococat