Andy Montoya
Cheese is made from milk, specifically the fats and proteins in milk, with most of the liquid drained away. To transform these fats and proteins into cheese, cheesemakers add cultures of microscopic molds, bacteria, and/or yeast. This combination of microorganisms is what gives each type of cheese its distinct flavor and texture. Some cheeses, like Brie, Camembert, and blue cheese, are known for their moldy rinds, which are formed by the introduction of specific types of mold during the aging process. While mold is a natural part of the cheesemaking process, it can also develop on cheese that has been improperly stored. Most of the time, this mold can simply be cut off, but if it is black or gray, or if the cheese is wet or smells of ammonia, it should be discarded.
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What You'll Learn
Yeast, bacteria, and moulds are used in cheesemaking
The use of yeast, bacteria, and moulds in cheesemaking is a complex process that has been practised long before humans understood the underlying science. These microorganisms play a crucial role in developing the distinct characteristics of cheese, including its texture, appearance, and flavour.
Bacteria are the first microorganisms introduced in the cheesemaking process, with their primary role being to induce fermentation by converting lactose into lactic acid, thus acidifying the milk. Different types of bacteria produce distinct effects; for example, Brevibacterium linens cause certain cheeses to turn red-orange, while Pseudomonas fluorescens creates a fluorescent yellow colour and an acidic taste. Non-starter lactic acid bacteria (NSLAB) are another type of bacteria that grow naturally in the milk or are introduced during cheesemaking. As cheese ages, NSLAB contribute to flavour development and, in the case of Swiss and Gouda cheeses, eye (hole) formation.
Moulds are another key microorganism in cheesemaking. They work alongside bacteria and yeasts to give cheese its texture and appearance. The two main types of moulds found in cheese are blue and white. Cheesemakers intentionally add specific mould cultures, such as Penicillium camemberti, to develop the desired characteristics. For example, the white mould on Brie and Camembert is responsible for the savoury, mushroomy rind and the unique aromas associated with these cheeses. Additionally, moulds like Sporendonema casei contribute to the orange spots on the rinds of large cheeses, adding acidity and typical flavours.
Yeasts, such as Kluyveromices and Geotrichum candidum, are also essential in cheesemaking. They enhance flavour, aid in rind development, and act as a defence against other moulds. Yeasts promote fermentation and food preservation when combined with lactic acid bacteria. Saccharomyces cerevisiae, or baker's yeast, is an example of a yeast that can tolerate the acidic environment created by lactic acid bacteria, feeding on the lactic acid and, in turn, creating an environment conducive to other bacteria.
The interplay between these microorganisms is intricate and can involve cooperation and competition. The cheesemaker's craft involves carefully managing these microbes to ensure the right types are present in the right places at the right times, ultimately determining the unique characteristics of the final product.
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Mould is added to some cheeses for flavour
Mould is an essential component of cheesemaking. It is added to some cheeses to produce certain effects, such as adding flavour and texture. The type of mould used and the way it is incorporated into the cheese-making process will depend on the desired outcome. For example, the white mould on Brie and Camembert serves as a rind to protect and mellow the cheese, adding a creamy texture and white colour to the rind during the ripening process. This mould is Penicillium candidum, which is also found on bloomy-rind cheeses, aiding in the ripening process and adding a variety of subtle flavours.
Some cheeses, like Tomme de Savoie, encourage the growth of black mould, which gives the cheese its characteristic dark rind. This "natural rind" is also common in French goats' cheeses, where the cheese grows a community of wrinkly Geotrichum yeast, resulting in a dappled, mouldy-looking rind. These moulds add flavour and are essential for cheese maturation, though they can be seen as something to be avoided due to their appearance.
The addition of mould to cheese can also depend on the type of milk used, the bacteria present, the length of ageing, and the processing methods. For example, blue cheese gets its distinctive colour and flavour from the Penicillium roqueforti mould. The mould is added to the cheese during production and then encouraged to grow by piercing the cheese with needles to allow oxygen to reach the mould and promote growth.
While mould is an essential component of cheesemaking, it is important to note that not all moulds are desirable. Some moulds, such as Aspergillus niger, can be harmful if consumed. Additionally, mould that grows on the cut surface of a neglected piece of cheese can compromise its flavour and may present a health concern.
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How to store cheese to prevent mould
Cheese is a delicacy, but it is prone to mould. Mould is added to some cheeses to enhance their flavour, but mould can also be a result of improper storage. Here are some tips to store cheese and prevent mould:
Firstly, it is important to buy cheese in small quantities so that it can be consumed within a few days of purchase. This reduces the chances of mould growth. Secondly, cheese should be stored at a temperature between 35 and 45 degrees Fahrenheit. The best place to store cheese is in the vegetable drawer or on a bottom shelf of the refrigerator, where the temperature is consistent but not too cold. Freezing cheese is not recommended as it can alter the texture.
When it comes to wrapping cheese, avoid using plastic wrap as it can suffocate the flavour. Cheese needs to breathe, and plastic wrap can cause the cheese to take on a plasticky taste. Instead, use cheese bags, cheese paper, wax or parchment paper. If you want to avoid plastic altogether, you can lightly coat the cut surfaces of the cheese with olive, canola, or another vegetable oil, and then store it in an airtight container in the fridge. The oil acts as a barrier, and if any mould forms, it will grow on the oil and not on the cheese.
For soft cheeses like mozzarella, ricotta, and chèvre, it is best to keep them sealed in their original containers as they can spoil quickly without added preservatives. Hard cheeses, on the other hand, can be stored in airtight containers with a few lumps of sugar or a lightly vinegar-moistened paper towel to help prevent mould.
Additionally, it is important to handle cheese with care. Avoid touching cheese with bare hands as it can encourage mould growth. Always use a piece of plastic wrap or a clean utensil when handling cheese. Ensure that the surface and utensils are clean, as any residue can contribute to mould formation.
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How to cut mould off cheese
Cheese is made with the help of microorganisms like mould, bacteria, and yeast. Mould is added to some cheese for flavour and texture. However, mould can also develop on cheese stored in the refrigerator. While most moulds are harmless, they can negatively impact the flavour of the cheese. Therefore, it is recommended to cut off the mouldy part of the cheese before consumption.
The process of cutting mould off cheese depends on the type of cheese. Soft cheeses like ricotta, mascarpone, and chèvre are highly perishable and should be discarded if mouldy. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch around the mouldy area. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped off or cut a paper-thin slice. It is important to cut about an inch around and below the mould spot to ensure the removal of any mould roots, which can grow deep into the cheese.
When dealing with mould on cheese, it is essential to assess the type of mould present. White, fuzzy mould with a green tinge is generally safe to cut away. Black or grey mould, like Aspergillus niger, is less desirable and should be removed generously. If the cheese is wet or smells of ammonia, it should be discarded.
To prevent mould from growing on cheese, proper storage is crucial. Wrap the cheese in special cheese paper or parchment paper and store it in the crisper drawer of the refrigerator. Alternatively, a dedicated wine fridge can be used to store cheese at optimal temperatures. Harder, long-aged cheeses like Parmesan, pecorino, and aged Gouda are less likely to mould.
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The different types of mould on cheese
The creation of cheese involves the use of mould, bacteria, and other microorganisms that interact with milk proteins and sugars to produce various flavours. While mould is often associated with spoilage, specific types of mould are intentionally introduced during the cheesemaking process to contribute to the desired flavour, texture, and appearance of the final product.
There are two main types of mould commonly associated with cheese: natural and spoiled. Natural mould is intentionally incorporated during cheese production to develop particular cheeses' distinct characteristics. This type of mould is essential for creating certain cheeses, such as blue cheeses like Gorgonzola and soft-ripened cheeses like Brie. The mould Penicillium Roqueforti, for instance, is commonly used to make blue cheeses, and it produces both lipolytic and proteolytic enzymes that contribute to the unique flavour and texture of these cheeses. Additionally, some moulds, like Penicillium candidum, serve as a rind on cheeses like Brie and Camembert, protecting and mellowing the cheese while imparting a savoury, mushroom-like flavour.
On the other hand, spoiled mould is the type that typically grows on food surfaces and indicates spoilage. It usually appears as fuzzy green, black, blue, white, or grey growth and can alter the food's appearance, smell, and taste. This type of mould is not desirable in cheesemaking and can negatively impact the flavour and texture of the cheese.
It is important to note that while most mould on cheese is not harmful to health, it may still affect the taste and quality of the cheese. In some cases, mould can be cut off the cheese, especially from harder cheeses, without causing significant harm. However, it is always recommended to exercise caution and avoid consuming mouldy cheese if there are concerns about its potential impact.
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Frequently asked questions
Cheese is made of milk—specifically, the fats and proteins in milk, with most of the liquid drained away.
Mold is a fungus that is added to some cheeses for flavor and texture.
Mold grows roots similar to a houseplant. The visible fuzzy stuff might have little tendrils that go deep into the cheese. These roots thrive in wet environments and are less active in dry ones.
To prevent mold from growing on cheese, it is important to store cheese properly and eat it within a reasonable time frame. Cheese can be wrapped in special cheese paper, parchment paper, or stored in a wine fridge.
It is generally safe to cut off moldy parts of hard, aged cheeses like Parmesan or Cheddar. However, fresh soft cheeses like ricotta, mascarpone, or chèvre that are moldy should be discarded as the mold has likely penetrated deep into the cheese.
