Kamil Perry
The way a cheese is made can definitely affect mold growth. While mold is a natural part of the cheesemaking process and integral to the flavour and texture of the finished product, the way a cheese is stored can also impact the growth of mold. Soft cheeses like Brie or Camembert, for example, can develop a thick coating of white mold, but if not stored properly, they can become covered in unwanted mold. Harder cheeses like cheddar are also susceptible to mold growth if not wrapped tightly in an airtight material.
| Characteristics | Values |
|---|---|
| Mold growth on cheese | A natural part of specialty cheese |
| Mold growth prevention | Store cheese in an airtight material, such as plastic wrap, to minimize exposure to air |
| Store cheese in the crisper drawer, which will have a consistent temperature and humidity | |
| Wrap cheese in special cheese paper or parchment paper | |
| Store cheese in a dedicated wine fridge, which is less cold and better for the cheese | |
| Brush down, salt, or brine the cheese to control natural mold growth | |
| Freeze the cheese | |
| Eat a bit of cheese every day | |
| Plan to eat the cheese within its shelf life: 3-7 days for fresh styles, 1-2 weeks for bloomy rinds, 2 weeks for aged types | |
| Dab vinegar onto a clean paper towel and wipe the inside of the cheese wrapper to slow down mold growth | |
| Pre-slice or shred the cheese into portion-sized pieces and store them separately | |
| Moldy cheese | Cut off about a quarter inch of moldy cheese |
| Scrape off the mold | |
| Discard the cheese |
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What You'll Learn
The role of microorganisms in cheesemaking
Microorganisms play an indispensable role in the cheesemaking process. They are responsible for transforming milk into cheese through fermentation. The main microorganisms involved in cheesemaking are bacteria, yeasts, and moulds, with thousands of potential varieties.
Bacteria are added to milk early in the cheesemaking process to induce fermentation. This process involves converting lactose to lactic acid, which acidifies the milk and facilitates milk coagulation. The most common bacteria that make up "smear" bacteria is Brevibacterium linens, which is also responsible for foot odour and the smell of many surface-ripened cheeses. Corynebacteria is another class of bacteria commonly found in these cheeses.
Yeasts are also commonly used in moulded and surface-ripened cheeses and are naturally present in many natural rind cheeses. They play an important role in the aging process of many cheeses, working in balance with mould and bacteria to create natural rinds.
Moulds are another key microorganism in cheesemaking. The two main types of mould found in or on cheese are blue and white. Cheesemakers add specific moulds to create the desired cheese variety, but many other moulds can grow naturally on the cheese's surface during aging. Penicillium camemberti (formerly known as Penicillium candidum) is the most popular mould species, known for producing the white rind on cheeses like Camembert and Brie. The metabolism of this mould contributes to the characteristic aromas and textures associated with white mould cheeses. On the other hand, Penicillium roqueforti and Penicillium glaucum are crucial in producing blue mould cheeses.
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How to prevent mould growth on cheese
Mould growth on cheese is influenced by several factors, and the impact of these factors varies depending on the type of cheese. For example, soft cheeses like cream cheese or Brie are more susceptible to mould growth than hard or semi-hard cheeses like cheddar, Parmesan, or Gouda.
To prevent mould growth on cheese, it is essential to adhere to strict food safety protocols and control the cheese-making environment. Here are some strategies to prevent mould growth:
- Regular sanitization of equipment and storage facilities is crucial.
- Implement rigorous cleaning protocols to prevent contamination.
- Regularly inspect cheese for any signs of unwanted mould growth.
- Maintain optimal temperature and humidity levels in the ageing rooms. Typically, the ideal temperature range for storing most cheeses is between 35°F and 45°F (2°C to 7°C).
- Ensure proper air circulation and ventilation to prevent moisture accumulation.
- Use protective coatings or treatments on the cheese surface to control mould growth.
- Use high-quality, pasteurized milk as a starting material.
- Avoid direct contact with cheese. Use gloves or ensure that packaging creates a barrier between hands and cheese, as bacteria from human contact can lead to unwanted mould growth.
- Store cheese in an airtight container or wrap it tightly in plastic wrap or cheese storage paper to minimize exposure to air, which accelerates mould growth.
- Plan to consume the cheese regularly, as mould growth is more likely on neglected wedges.
- Freeze the cheese if you don't plan to consume it within its shelf life.
- Use a vacuum sealer for long-term storage, followed by a layer of aluminium foil for added protection.
- Use food-grade wax to create a protective coating on the cheese surface.
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The impact of mould on cheese texture and flavour
Mould has a significant impact on the texture and flavour of cheese. In fact, it is safe to say that mould is what makes cheese, cheese. The mould, along with bacteria and other microorganisms, breaks down the proteins and fats in milk, transforming them into a wide range of flavourful compounds.
The type of mould that grows on cheese depends on the variety of cheese, with each type of cheese having its own unique mould. For example, soft-rind cheeses like Brie or Camembert are known for their thick coating of white mould, while other cheeses like Gorgonzola are characterised by blue veins of mould.
The mould growth on cheese can be influenced by various factors, including the way the cheese is made, stored, and handled. Proper storage is essential to prevent unwanted mould growth and spoilage. Exposure to air is a significant factor in accelerating mould growth, so it is crucial to tightly wrap cheese in an airtight material to minimise exposure to oxygen. Additionally, the introduction of bacteria from human contact can encourage unwanted mould growth, so it is recommended to use gloves or create a barrier between hands and cheese during handling.
While most moulds that grow on cheese are harmless, they can still impact the flavour and texture of the cheese. When mould grows on a cheese wedge, it can affect the taste of the cheese, causing it to deviate from its intended flavour. In some cases, the mould-affected portion of the cheese may need to be cut away or scraped off to remove any undesirable flavours or textures. However, it is important to note that not all moulds are bad, and some cheeses, like Brie, rely on the growth of specific moulds to develop their distinctive savoury, mushroomy rind.
Overall, mould plays a crucial role in the texture and flavour development of cheese. The right mould, carefully cultivated and maintained by cheesemakers, can enhance the cheese's flavour and texture, while unwanted mould growth can negatively impact the cheese's sensory characteristics.
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The safety of consuming mouldy cheese
Mould is a natural part of specialty cheese. In fact, in many ways, cheese is mould. The process of cheesemaking involves adding cultures—microscopic moulds, bacteria, and/or other microorganisms—which transform the fats and proteins in milk into the cheese we know and love.
However, not all moulds are created equal. While most moulds won't hurt you, some can be dangerous, such as Aspergillus niger, or black mould. This fungus releases toxins in the body that can be harmful. It is very rarely found on cheese, but it's best to avoid eating any questionable mould. If you're unsure, it's best to throw the cheese out.
That being said, it is possible to cut off the mouldy part of a cheese and still eat the rest. This is especially true for harder cheeses, such as cheddar. However, it's important to note that the mould-affected part of the cheese won't taste the same as it was intended to.
To prevent mould from growing on your cheese, it's important to store it properly. Cheese should not be left out at room temperature indefinitely, as the mould will continue to penetrate the interior of the cheese. Even in a cheese cave, maintenance is required as the cheese continues to ferment. Proper storage can help extend the life of your cheese by two to three weeks.
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The different types of mould that grow on cheese
There are two types of mould that can grow on cheese: natural and spoiled. The spoiled kind usually appears as a fuzzy green, black, blue, white, or grey colour, and suggests that the cheese has gone bad. The natural kind, on the other hand, is integral to the cheesemaking process and is required to make certain kinds of cheeses. These natural moulds can be further classified into white moulds and blue-green moulds.
White moulds are the most common type of cheese moulds and grow on the outer layer of cheeses such as Brie, Camembert, and blue cheeses like Gorgonzola and Roquefort. This mould is used to produce the white mould around bloomy-rind cheeses, aiding in the ripening process and adding subtle flavours. The white mould on Brie, for example, is known as Penicillium candidum, and gives the cheese its characteristic savoury, mushroomy rind.
Blue-green moulds, such as the PRB6 Strain, are also used in cheesemaking. This mould is a liquid form of Penicillium roqueforti that has a blue-green colour and a strong blue flavour. It is often used in blue cheeses to give them their distinct texture and flavour.
In addition to these natural moulds, there are also some rare moulds that can grow on cheese, such as the dark black-grey mould Aspergillus niger, which is not recommended for consumption.
Overall, while mould is an integral part of the cheesemaking process, it is important to distinguish between the natural moulds that give cheese its unique characteristics and the spoiled moulds that indicate spoilage.
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Frequently asked questions
Yes, the way a cheese is made affects mold growth. Fresh cheeses like mozzarella, ricotta, and queso fresco are meant to be consumed soon after they are made and are less likely to develop mold. On the other hand, most other cheeses owe their distinct characteristics to the growth of mold, bacteria, and other microorganisms on the proteins and sugars in milk.
To prevent mold growth on cheese, it is important to store cheese properly and consume it within a reasonable time frame. Cheese should be tightly wrapped in an airtight material, such as plastic wrap or special cheese paper, to minimize exposure to air and human contact, which can introduce unwanted bacteria and encourage mold growth. Additionally, pre-slicing or shredding cheese into portion-sized pieces can help minimize handling and keep the cheese fresher for longer.
If you find mold on your cheese, the course of action depends on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the mold has likely penetrated deep into the cheese. For soft cheeses like Brie or Port Salut, about a quarter inch of cheese should be cut away from any surface with visible mold. Harder, aged cheeses like aged Cheddar or Parmesan can have the mold gently scraped away.
