Moldy cheese must not be sold or served unless reconditioned by meeting which holding temperature and cheese layer removal criteria?

• A. Moldy cheese; hold at 39 degrees F; 1/4 inch removal
• B. Moldy cheese; hold at 41 degrees F; 1/2 inch removal
• C. Moldy cheese; hold at 40 degrees F; 1 inch removal
• D. Moldy cheese; hold at 42 degrees F; 3/4 inch removal

Answer: (B)

Mold on cheese can be salvaged only under strict conditions, and the key is combining cold holding with careful trimming. For moldy hard cheese, you can recondition it by removing a margin around the mold and keeping it refrigerated to slow growth. The specific criteria tested here require holding the cheese at 41°F and removing a half-inch layer around the mold. The 41°F temperature slows or stops mold growth during reconditioning, helping ensure that any hidden mold filaments beneath the surface are also removed. Removing only a half-inch margin targets the typical depth mold can penetrate on hard cheese, reducing the risk of contaminant remaining in the cheese. If the mold covers a soft cheese or the mold penetrates more deeply, discard instead of reconditioning.