One of our co-principle investigators weighed in on this question when asked for expert advice for a Simply Recipes article by Mary Jo Dilonardo. Prateek Sharma, Ph.D., primarily for the purpose of quality, feels that it is good practice to dispose of a cheese with mold growth. “Most of the time, molds present in the cheese environment do not pose a significant health risk, but they may alter the body, texture, and flavor of the cheese,” he says. Mold isn’t always a problem however. “Some cheeses such as blue cheese and Camembert, are made by adding molds. The mold in these cheeses is edible and doesn’t pose a health risk.” With that being said, never eat cheese that has a dark gray or black mold on it. Sharma says this is likely Aspergillus niger, a mold that can produce toxins that can make people ill.