Frederic Melton
Cheese is a beloved food item enjoyed by many, but how much do you know about what goes into making it? While cheese is mostly made from milk, bacteria, and other microorganisms, the inclusion of mold in the cheesemaking process is a common practice. This mold is added to give cheese its distinct texture and flavour, but it's important to distinguish between the natural and spoiled varieties. Natural molds are added during production and are safe to consume, while spoiled molds indicate that the cheese has gone bad and may be unsafe to eat. So, while not all cheese is made from mold, many varieties do include it as a key ingredient.
| Characteristics | Values |
|---|---|
| Is all cheese made from mold? | No, but mold is an essential component of many cheeses. |
| Types of mold in cheese | Natural (healthy) and spoiled |
| Natural mold | Required to make particular kinds of cheeses during the production process. |
| Spoiled mold | Indicates spoilage and is not safe to consume. |
| Examples of cheeses with natural mold | Gorgonzola, Stilton, Brie, Roquefort, Blue, Camembert, Mozzarella, Ricotta, and more. |
| Appearance of mold | Fuzzy, green, black, blue, white, grey, brown, yellow, red, orange |
| Impact of mold on cheese | Changes flavor and texture |
| Prevention of mold | Store in a cool, dry place and consume within the shelf life. |
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What You'll Learn
Not all moulds are bad
Mould is added to other cheeses such as gorgonzola, stilton, roquefort, blue, and camembert during the manufacturing process. The presence of mould in these cheeses is completely safe and does not indicate spoilage. In fact, the natural or healthy kind of mould is the one that 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.
It is important to note that not all cheeses require mould for production. Fresh cheeses that are meant to be consumed shortly after they are made, such as mozzarella, ricotta, and queso fresco, do not contain mould. However, most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feast on the proteins and sugars present in milk, transforming them into a wide range of flavourful compounds.
While it is generally safe to consume cheeses with mould that was added during the production process, it is important to use your best judgement when determining which moulds are edible. If mould begins to grow on a cheese that is not meant to have mould, it is likely a sign of spoilage and is not safe to consume. This type of mould will typically appear as a fuzzy green, black, blue, white, or grey colour and will change the appearance, smell, and taste of the cheese.
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The process of moulding
One example of a mould-ripened cheese is Brie. Brie starts as a disc of fresh cheese, and then a fuzzy white mould, known as Penicillium candidum, is introduced. The cheesemaker carefully tends to this mould, patting it down, flipping the cheese, and allowing the process to repeat. This results in the formation of a savoury, mushroomy white rind that gives Brie its unique character.
Other common types of mould used in cheesemaking include Penicillium roqueforti, P. glaucum, and P. candidum. These moulds are essential for producing certain cheeses, such as Roquefort, Gorgonzola, Stilton, and Blue cheese. The white mould on these cheeses serves as a rind, protecting the cheese while also contributing to its flavour and texture.
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Natural vs spoiled moulds
While mould is a key component of many cheeses, not all moulds are created equal. Natural moulds are carefully curated by cheesemakers to create the desired flavour and texture profiles, while spoiled moulds can indicate bacterial contamination and negatively impact the taste and quality of the cheese.
Natural moulds are an integral part of the cheesemaking process, with mould, bacteria, and other microorganisms feasting on milk proteins and sugars to create a wide range of flavourful compounds. Cheesemakers carefully cultivate specific moulds to develop the unique characteristics of different cheeses. For example, the thick white rind on Brie, known as Penicillium candidum, transforms the cheese from a disc of fresh cheese into a fuzzy mould-covered delicacy. Similarly, blue-veined cheeses like Stilton derive their distinct flavour and appearance from the controlled growth of specific mould cultures.
Spoiled moulds, on the other hand, are uninvited guests that can ruin a carefully crafted cheese. While most moulds won't cause significant health issues, they can significantly alter the taste and texture of the cheese. Spoiled moulds can range in colour, including blue, green, white, grey, pink, red, orange, and even black. The presence of these moulds indicates that unwanted microorganisms have infected the cheese, potentially bringing harmful bacteria along with them.
To address spoiled moulds, cheesemakers and cheese enthusiasts employ various strategies. In some cases, simply cutting off the affected area and discarding it may be sufficient to salvage the cheese. However, if the mould reappears during the ageing process, it is recommended to discard the cheese entirely. Proper cheese preparation, drainage, and pressing are crucial to preventing internal air bubbles that can provide entry points for unwanted moulds. Additionally, controlling moisture levels, ensuring adequate air circulation, and using salt are all effective strategies to inhibit mould growth and preserve the integrity of the cheese.
In summary, natural moulds are intentionally cultivated by cheesemakers to create specific flavours and textures, while spoiled moulds are unwelcome intruders that can compromise the quality and taste of the cheese. By understanding the role of mould in cheesemaking and implementing proper handling and storage practices, cheesemakers can strike a delicate balance, harnessing the power of natural moulds while preventing the detrimental effects of spoiled moulds.
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Safe to eat?
While mould is common in food, not all moulds are harmful. In fact, mould is intentionally incorporated into cheese and charcuterie. However, mould can also grow unintentionally in food items, especially in environments with moisture.
Mould is added to some cheeses to give them flavour and texture. Cheeses such as gorgonzola, stilton, brie, roquefort, camembert, and blue cheese contain mould in their manufacturing process. The mould in these cheeses is safe to consume.
However, mould that grows unintentionally on cheese is not always safe to eat. If mould appears on cheese that does not require mould for production, it is likely a sign of spoilage and is unsafe to consume. This type of mould can negatively impact the flavour and texture of the cheese and may cause adverse health effects.
It is important to use your best judgement when determining whether the mould on cheese is safe to eat. If you are unsure, it is recommended to discard the cheese.
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Preventing mould
Mould is a common issue with cheese, and while it can often be cut off, it can negatively impact the flavour and texture of the cheese. To prevent mould from growing on your cheese, it's important to minimise its exposure to oxygen. When wrapping cheese, use an airtight material such as plastic wrap, or a vacuum sealer, to keep the cheese fresh for longer. Harder cheeses, such as cheddar, are more susceptible to drying out and mould growth, so it's especially important to wrap these tightly.
Another way to prevent mould is to use cheese storage bags or paper. This is porous, so it protects the cheese from air exposure while still allowing it to breathe. If you don't have access to cheese paper, you can use wax or parchment paper, though this will need to be replaced each time you unwrap the cheese.
Reducing moisture will also help to prevent mould. Before wrapping your cheese, use a piece of paper towel to pat down the surface and remove any excess moisture. You can also use a saltwater brine solution to preserve your cheese for longer.
Finally, it's important to be mindful of bacteria when handling cheese. Even trace amounts of bacteria from your hands can encourage mould growth, so it's best to use food preparation gloves or a piece of plastic wrap as a barrier when handling cheese.
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Frequently asked questions
No, not all cheese is made from mold. While mold is an important component of cheesemaking, it is not necessary for all varieties. Cheeses like mozzarella, ricotta, and queso fresco are made without mold.
Cheeses such as gorgonzola, stilton, brie, roquefort, blue, and camembert contain mold in the manufacturing process.
If the mold is part of the cheesemaking process, it is safe to consume. However, if the mold is a result of spoilage, changing the appearance, texture, or odour of the cheese, it is not safe to eat. Cutting off the moldy part of the cheese may be an option to salvage it, but use your best judgement and proceed with caution.
