A green spot on cheddar usually means mold growth. Whether you can cut it off depends on the type of cheese:
- Hard cheeses (like a block of cheddar): You can usually cut away the moldy area and keep the rest. Cut off at least 1 inch (about 2.5 cm) around and below the moldy spot, using a clean knife, and avoid letting the knife touch the mold as you cut.
- Soft or fresh cheeses (cream cheese, cottage cheese, ricotta, soft spreads): Throw the whole thing away because mold can spread below the surface where you cannot see it.
- Shredded, sliced, or crumbled cheddar: Discard it, because mold can spread throughout pieces that have many exposed surfaces.
If the cheddar has an unusual smell (ammonia-like, sour, or rotten), feels slimy, or has widespread mold, it’s safer to discard it. When in doubt—especially for people with weakened immune systems, older adults, or young children—throw it away.
