+12 votes
I was doing my weekly meal prep on sunday and noticed a small spot of mold on the top layer of my cream chese tub. I like to keep a very organized fridge and I usually buy these ingredients from the supermarket to save time.

Since cream cheese is soft I am not sure if the mold spreads through the whole thing even if it looks okay. I want to know if scraping the surface off makes it safe to use for the rest of my meals. It would be a shame to throw away a full tub that mostly looks fine. I have always found that simple solutions work best but i want to be sure about this. Everything else in my container turned out fine during the last batch. I have many containers to fill for the work week and this was the main ingredient for my snacks. Please let me know if it can be saved or if the whole tub is spoiled.
in Products and Ingredients by

5 Answers

+10 votes
It is unsafe to save soft cheese with mold. 1. High moisture allows deep fungal growth. 2. Discard the whole container to avoid foodborne illness. Do not risk your health to save a cheap tub.
by
+8 votes
Hello R_Kumar. When dealing with soft cheeses like cream cheese, the safety guidelines are quite strict compared to hard cheeses.

Because of the high moisture content, mold can easily send invisible roots and bacteria deep beneath the surface where you cannot see them.

Therefore, it is not safe to simply scrape the top layer off. I strongly recommend discarding the entire tub to protect your health.
by chef (91.1k points)
+8 votes
Last month I scraped off a small spot on my cream cheese and made dip. It seemed fine, though I probably should have tossed it since soft cheeses can hide mold roots underneath.
by
+5 votes
Cream cheese is a soft cheese. 1. Mold roots spread invisibly through high-moisture foods. 2. Scraping the top does not remove contamination. 3. Throw the entire tub away.
by
+4 votes
i had mold on mine last week too. i just scooped out a thick layer from the top and used the rest for my bagel. it tasted fine and nothing happened to me.
by