Finding mold on your favorite cheese can be frustrating, but whether you need to throw the whole thing away depends on the type of cheese. Experts say signs of spoilage include green or white fuzzy mold, black or gray spots, pink slime, unusual smells, discoloration or an unpleasant change in texture. Keep in mind that cheeses such as blue cheese, Roquefort and Gorgonzola are intentionally made with mold and are generally safe when properly stored.

For hard and semi-hard cheeses, such as Cheddar, Swiss and Parmesan, a small amount of surface mold doesn’t necessarily mean the entire piece must be discarded. Cheese expert Dean Sommer recommends cutting away the moldy area, going about 1/4 inch (6 mm) beneath and around the affected section. Use a clean knife and avoid allowing the blade to touch the mold and then the remaining cheese, which could spread contamination.

However, soft and fresh cheeses are a different story. Brie, Camembert, ricotta and cream cheese can allow mold to penetrate much deeper than what is visible on the surface. In these cases, simply cutting away the mold isn’t considered a safe solution. If significant mold has spread through the cheese, the safest choice is to discard it entirely.

To help prevent mold in the first place, store cheese properly in the refrigerator at 40°F (4°C) or colder. Wrapping it in wax or parchment paper and keeping it in a suitable refrigerator drawer can help control moisture. And when in doubt, especially with soft cheese, throw it out rather than risk foodborne illness.