Bushra Griffith
Cheese is a beloved food item enjoyed by many, but how much do you know about what goes into making it? While not all cheeses require mould for production, many of the distinct flavours and textures of cheese are owed to the addition of mould and bacteria. In fact, there are a select few cheeses that have added mould to them during the manufacturing process, such as gorgonzola, stilton, brie, roquefort, blue, and camembert.
Characteristics of cheeses made with mold
| Characteristics | Values |
|---|---|
| Number of cheeses made with added mold | A select few, including gorgonzola, stilton, brie, roquefort, blue, and camembert |
| Types of mold | Natural (healthy) and spoiled |
| Appearance of spoiled mold | Fuzzy green, black, blue, white, or grey color |
| Appearance of natural mold | White |
| Natural mold's role in cheesemaking | Ripening and flavoring |
| Natural mold's role in blue-veined cheeses | Production of lipolytic and proteolytic enzymes that contribute to flavor and ripening |
| Natural mold's role in soft cheeses | Adding creamy texture and white color to the rind during ripening |
| Natural mold's role in French cheeses | Essential for flavoring goat cheese, Brie, Camembert, and many more |
| Natural mold's role in vegan cheese | Available in liquid form to make vegan blue cheese |
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What You'll Learn
Natural vs spoiled mould
The art of cheesemaking involves understanding the different types of moulds: natural versus spoiled. The spoiled kind is the one that usually appears as a fuzzy green, black, blue, white, or grey colour, and typically suggests spoilage because it changes the appearance, smell, and taste of the food. On the other hand, the natural or healthy kind of mould is required to make particular kinds of cheeses during their production process. According to Healthline, cheese mould is a fungus that grows on cheeses either intentionally or unintentionally.
Cheesemakers are careful to only allow moulds into the cheese that aren't harmful to humans. Natural moulds are used in the production of blue-veined cheeses with both lipolytic and proteolytic enzymes produced by the fungus involved in flavour production and cheese ripening. The five different strains available provide different textures and flavours when making blue cheese. For instance, Gorgonzola, Stilton, Brie, Roquefort, Blue, and Camembert contain mould in the manufacturing process and are safe to consume.
However, if mould is not part of the cheesemaking process and grows from spoilage, changing the look, texture, or odour of the cheese, it has likely gone bad and is not safe to consume. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould appears, as it has likely penetrated deep into the cheese and negatively impacted the flavour. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mould is visible. Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped away.
While it is rare to find mould on cheese that presents a health concern, some types, such as the dark black-grey mould Aspergillus niger, can be harmful. Therefore, it is important to assess the type of cheese and the mould situation before deciding whether to discard the cheese or remove the mouldy portion.
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How mould works
Mould is an integral part of the cheesemaking process. While not all cheeses require mould for production, many do, including gorgonzola, stilton, brie, roquefort, blue, and camembert.
Mould is a fungus that grows on cheeses either intentionally or unintentionally. There are two types of mould: natural (or healthy) and spoiled. The spoiled kind usually indicates that food has gone bad, as it changes the appearance, smell, and taste of the food. On the other hand, the natural kind is required to make particular kinds of cheeses during their production process.
Natural mould is often applied to the outside of the cheese, while cheese culture, a group of specific bacteria strains used to make a specific cheese, is used to form the substance of the cheese inside. This culture helps good bacteria flourish, leading to a more rich and developed flavour.
Mould grows roots, similar to a houseplant, and the fuzzy stuff you see growing on the exterior might have little tendrils that go deep into the cheese. When mouldering, cheesemakers must babysit the cheese and let nature do its work. They must regularly check on the cheese to see if any mould has grown and remove it to keep the cheese looking nice for customers, as many are squeamish around mould. While most moulds are not dangerous, some rare types, such as the dark black-grey mould Aspergillus niger, can be harmful.
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Different types of mould
There are two main types of mould: natural and spoiled. The spoiled kind is the one that usually appears as fuzzy green, black, blue, white, or grey fuzz and suggests that the food has gone bad. This type of mould not only changes the appearance of the food but also its smell and taste. On the other hand, the natural or healthy kind of mould is required to make particular kinds of cheeses and is completely safe to consume.
Natural mould is a fungus that grows on cheeses either intentionally or unintentionally. It is added to some cheeses to produce certain effects and is an integral part of the cheesemaking process. This type of mould is typically applied to the outside of the cheese to form a crust and can be used to create a wide range of flavours and textures. For example, the white mould on Brie and Camembert serves as a rind to protect and mellow the cheese. This mould is also essential to a variety of French cheeses like goat cheese. Other examples of cheeses that use mould in their manufacturing process include Gorgonzola, Stilton, Roquefort, and Blue Cheese.
There are several strains of mould available for cheesemaking, each providing different textures and flavours. For instance, the PRB6 strain is a liquid form of Penicillium Roqueforti that has a blue-green colour, grows fast, and has a strong blue flavour. Similarly, the ABL strain of Penicillium Candidum is perfect for thin rinds in Brie and Camembert. This strain can be used on its own or combined with other Penicillium Candidum strains.
While mould is an important part of the cheesemaking process, it is crucial to monitor its growth. The job of the cheesemaker is to ensure that the right kind of mould is growing in the right place at the right time and to intervene when necessary. Although most moulds are not harmful, some rare types, such as the dark black-grey mould Aspergillus niger, can be a health concern. Therefore, it is important to use judgement and caution when determining which moulds are edible.
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How to remove mould
While mould is a key ingredient in many types of cheese, it can also be a problem when it appears unintentionally. There are two types of mould: natural (or healthy) mould, which is required to make certain kinds of cheese, and spoiled mould, which usually indicates that the cheese has gone bad. Spoiled mould usually appears as fuzzy green, black, blue, white, or grey fuzz and can change the smell and taste of the cheese.
If you find mould on your cheese, the first step is to identify whether it is natural or spoiled mould. Natural mould is typically added to the outside of the cheese during the manufacturing process and is common in cheeses such as Gorgonzola, Stilton, Brie, Roquefort, blue cheese, and Camembert. If the mould on your cheese matches the natural mould of that particular cheese, it is safe to consume. However, if you notice any other type of mould, it is likely spoiled and should be removed before consuming the cheese.
To remove mould from cheese, you can use one of the following methods:
- Scraping: If the mould affects only a small area, use a small paring knife to gently scrape it off. This method is suitable for hard cheeses where the mould cannot penetrate deeply.
- Slicing: If the mould has affected a larger area, use a sharp knife to cut it off. Ensure you cut generously around the affected area to ensure all the mould is removed.
- Brushing and Cleaning: For soft cheeses or mould that has penetrated deeply, use a soft brush to gently remove most of the mould. Then, clean the surface with a light brine solution (3% salt) and baking soda to inhibit further mould growth.
It is important to note that while removing mould can make the cheese safe to eat, it is not always necessary to do so. Fresh cheeses like mozzarella, ricotta, and queso fresco are meant to be consumed shortly after they are made and should not have mould in the first place. For aged cheeses, the presence of some natural mould is expected, and as long as it is the natural kind, it can be safely consumed. Always use your judgment and taste to determine whether the cheese has gone bad and needs to be discarded.
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Why mould is added to cheese
While not all cheeses require mould for production, specific types of mould are added to several cheeses during their manufacturing process. These include cheeses such as gorgonzola, stilton, brie, roquefort, blue, and camembert.
Mould plays a crucial role in the distinct flavour and texture of these cheeses. It is a fungus that grows on the cheese, either intentionally or unintentionally, and transforms the proteins and sugars present in milk into a wide range of flavourful compounds. This process is often referred to as "microbiological alchemy."
The type of mould added to cheese is carefully selected and monitored by cheesemakers to ensure the desired flavour and texture are achieved. This "mold maintenance" involves ensuring that the right kind of mould is growing in the right place at the right time and intervening when necessary. Cheesemakers may also need to remove any unwanted mould that may have formed during the ageing process.
Mould can be added to the outside of the cheese, as is the case with Brie and Camembert, where it forms a white rind that contributes to the cheese's unique flavour and texture. This rind is created by patting down the mould and allowing it to grow before flipping the cheese over and repeating the process. In other cases, mould may be added directly to the milk used to make the cheese, as with blue cheese, where it creates the distinctive blue veins.
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Frequently asked questions
While most cheeses are made by adding bacteria, a select few have added mold to them. Some of these include gorgonzola, stilton, brie, roquefort, blue, and camembert.
Mold is added to cheese to give it a distinct texture and flavor. It also aids in the ripening process.
Cheese mold is primarily applied to the outside of the cheese, while cheese culture is used to help form the substance of the cheese from the inside.
Natural or healthy mold is required to make particular kinds of cheeses during their production process. In contrast, spoiled mold usually appears as fuzzy green, black, blue, white, or grey and suggests spoilage as it changes the appearance, smell, and taste of the food.
No, there are different strains of mold used for different types of cheeses. For example, blue cheese uses a different strain of mold compared to brie and camembert.
