Randy Chandler
Cheese is a beloved food that has been enjoyed for centuries, with a wide variety of cheeses available, each with its own unique flavour and texture. But have you ever wondered what gives each cheese its unique characteristics? The answer is bacteria and mould. The role of bacteria and mould in shaping the flavour and texture of cheese is undeniable. The bacteria and mould used during the cheese-making process have a significant impact on the final product. For example, brie is made using a different combination of bacteria, including Penicillium candidum, which gives it its characteristic soft texture and nutty, buttery flavour.
| Characteristics | Values |
|---|---|
| Role | Shaping the flavor and texture of cheese |
| Type | Bacteria and mold |
| Appearance | Fuzzy, off-color spots; blue veins; thick, white rind; green, white, black, blue, or grey |
| Odor | Stinky |
| Food Spoilage | Yes |
| Food Poisoning | Yes |
| Immune Deficiency | Yes |
| Cancer | Yes |
| Prevention | Refrigeration; plastic wrap; brushing down, salting, or brining |
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What You'll Learn
Bacteria and mould shape the flavour and texture of cheese
Cheese is a beloved food that has been enjoyed for centuries, with a wide variety of cheeses available, each with its own unique flavour and texture. The role of bacteria and mould in shaping the flavour and texture of cheese is undeniable.
Mould is often a sign of food spoilage, but some cheeses are grown using mould. Particular cheeses require moulds to mature and develop their unique flavours. These include blue cheeses like Gorgonzola, as well as soft-ripened kinds like Brie. The mould on these cheeses isn't always an indicator of spoilage. The moulds used to produce certain varieties are different from those that sprout on old cheese and bread. Those used to manufacture cheese are safe to eat. They are typically characterised by blue veins inside the cheese or a thick, white rind on the outside. The white rind is formed by a mould called Penicillium candidum. Cheesemakers pat the mould down, flip the cheese over, and let the process repeat. This results in the savoury, mushroomy white rind that makes Brie and other "bloomy rind" cheeses so delicious.
The microbes in mould-ripened cheeses need oxygen to live, so they should never be stored in plastic. However, wrapping cheese tightly in plastic wrap can help prevent mould spores. In addition, maintaining the right temperature is crucial to control mould growth. Cheese left out at room temperature (68°F) will continue to be penetrated by mould. Even in cheese caves, which are warmer than a refrigerator (55 to 60°F on average), maintenance is required as the cheese continues to ferment. The cheese must be brushed down, salted, or brined to control the natural mould growth on the exterior.
Terroir, or environmental factors, also play a role in shaping the flavour and texture of cheese. This includes the type of pasture that cows or goats graze on, as well as the local microorganisms present in the environment.
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Blue cheese is made by injecting spores into curds
Blue cheese is made in a similar way to other hard cheeses, but with the addition of mould spores to create its distinctive appearance, smell and flavour. The process starts with raw milk, usually from cows, goats or sheep, which is then pasteurized. A starter culture is added to the milk to change it from liquid to solid, and rennet is added to further solidify the mixture. The curds are then cut to release liquid or whey, and the smaller the curds are cut, the thicker and harder the resulting cheese will be. The curds are then ladled into containers and drained, and the whey is removed.
At this point, cheesemakers introduce the mould spores. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. The mould used is typically Penicillium roqueforti, which is named after the region in France where blue cheese was supposedly discovered. This mould is now cultivated in laboratories, and cheesemakers can order packets of its spores directly to their doorsteps. The mould is safe to consume and does not produce toxins.
Once the mould has been added, the cheese is then cured in a damp and dark environment, typically a cave, for a few weeks to several months. The temperature and humidity of the room are controlled and monitored to ensure the cheese does not spoil and develops its optimal flavour and texture. The final step is ripening the cheese by ageing it for 60–90 days, or 2–3 months, until it is ready to eat.
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Brie is made by patting down mould and letting it grow
The unique characteristics of cheese are shaped by bacteria and mould. The flavour and texture of the cheese are influenced by the type of mould and bacteria used, as well as the environmental factors.
Brie is a soft cheese with a bloomy rind. It is made from cow's milk and has a mild, slightly nutty flavour. The rind of Brie is formed by a mould called Penicillium camemberti, which is responsible for the characteristic white, fluffy coating on the surface of the cheese.
To make Brie, the curds are first drained and then placed in a mould to form a wheel. The cheese is then removed from the mould and salted, which helps to inhibit the growth of unwanted bacteria and moulds, and promotes the growth of the desired white mould. The cheese is then aged in a controlled environment with specific temperature and humidity levels. During the first couple of weeks of the ageing process, the Brie must be flipped once per day and patted down to ensure an even mould layer and to prevent the mould from growing into the draining mats. If the cheese is not flipped and patted down properly, the rind may form an inconsistent barrier.
The white mould on Brie is not only safe to eat but is also said to have a strong flavour that some people enjoy. However, it is important to note that not all moulds are safe to consume, and it is generally recommended to cut off any new mould that forms on cheese, especially if it is green or has a different colour from the original mould.
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Terroir influences cheese characteristics
Terroir, or the environmental factors influencing the flavour and quality of crops, plays a significant role in shaping the characteristics of cheese. This includes elements such as soil type, climate, and local microorganisms and bacteria.
The concept of terroir in cheese production is similar to that of wine, where the specific taste is tied to its geography and the vineyard's microclimate and soil. In the case of cheese, the terroir is influenced by the type of pasture that cows or goats graze on, as well as the local microorganisms present in the environment. These factors can greatly impact the flavour and texture of the final product.
A study conducted in Oregon, United States, investigated the influence of terroir on Cheddar cheese flavour. The study collected milk from five locations, including single dairy farms and commingled sites, and produced Cheddar cheese that was aged for five and nine months. Consumers were asked to group the samples based on perceived similarity or dissimilarity of flavour. The results revealed that cheeses made with milk from farms 80 km apart were perceived as different, while those made with milk from neighbouring farms were grouped together. This suggests that the geographical location of the milk source can impact the flavour of Cheddar cheese.
Additionally, the type of bacteria and mould used in the cheese-making process will also affect the flavour and texture. For example, cheeses like Cheddar are made using specific bacteria such as Streptococcus thermophilus and Lactococcus lactis, which contribute to its sharp and tangy flavour. On the other hand, Brie is made using Penicillium candidum, giving it its soft texture and nutty, buttery flavour.
The role of bacteria and mould in shaping the characteristics of cheese is undeniable, but it is not the only aspect to consider. Terroir, or the environmental factors, also play a crucial role in creating unique, authentic, and high-quality cheeses that reflect their region and the producer's craft.
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Storing cheese correctly prevents spoilage
Storing cheese correctly is critical to preventing spoilage and waste. The time it takes for cheese to spoil depends on several factors, including the type of cheese, storage practices, moisture content, and preservatives. Soft cheeses like mozzarella, cottage cheese, feta, and cream cheese are more delicate and perishable due to their high moisture content. They tend to spoil faster than hard cheeses and typically last only one to two weeks after opening. To store them, use a little Tupperware container or plastic jar to limit airflow and help maintain moisture.
Hard cheeses, such as Parmesan, aged cheddar, and clothbound cheddars, have a lower moisture content, which makes them less prone to spoilage from bacteria. Properly stored hard cheeses can last anywhere from four weeks to six months in the fridge. To store hard cheeses, wrap them in a breathable material like parchment paper or cheesecloth and keep them in the refrigerator at a temperature below 40°F (4°C).
Semi-hard to semi-soft cheeses, such as Emmental, Gruyère, Gouda, provolone, and Muenster, fall somewhere in between soft and hard cheeses in terms of shelf life. They can be wrapped in breathable parchment paper and then placed inside a Ziploc bag to maintain freshness and prevent strong smells. Once wrapped, pop it in a reusable container or your cheese drawer.
Additionally, when storing cheese, it is important to keep strong-smelling cheese separate from more delicately flavored cheese to prevent aroma and flavor transfer. Proper storage practices, such as using the right type of wrapping and maintaining the appropriate temperature and humidity levels, can help prevent spoilage and extend the shelf life of cheese.
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Frequently asked questions
Bacteria, along with mold, are responsible for giving each type of cheese its unique characteristics. Different combinations of bacteria produce different flavors and textures. For example, the bacteria used in Brie gives it a soft texture and nutty, buttery flavor.
Mold is also responsible for the flavor and texture of cheese. Mold can be injected into the curds or mixed into the milk during processing. The type of mold used differs depending on the type of cheese being made. For example, blue cheese is made by injecting spores into the curds, while Brie is made by mixing mold into the milk.
As cheese ages, the bacteria and mold continue to grow and ferment, giving the cheese a stronger flavor and a different texture. For example, young cheddar has a milder flavor and softer texture compared to aged cheddar, which has a sharper flavor and firmer texture.
Mold is a sign of food spoilage, but certain types of cheese are made using mold. If you notice mold on your cheese, it is best to cut off the affected part and evaluate whether the rest of the cheese looks and smells okay. However, if you are unsure, it is best to discard the cheese entirely.
