Bushra Griffith
Cheese is mostly made from milk, specifically the fats and proteins in milk, with most of the liquid drained away. However, some cheeses are made with the addition of mold. Mold is added to some cheeses to produce certain effects, such as flavour and texture. While mold is added to some cheeses, it is also a natural part of the aging process of cheese. The white mold on soft-rind cheeses like Brie or Camembert, or the blue veins in Gorgonzola, are all examples of natural mold that occurs during the aging process.
| Characteristics | Values |
|---|---|
| Is cheese mold? | No, but some cheeses include mold, such as blue cheese. |
| Is mold added to cheese? | Yes, mold is added to some cheese for flavor and texture. |
| What are some common types of mold added to cheese? | Penicillium (P.) roqueforti, P. glaucum, and P. candidum. |
| What are some cheeses that contain mold? | Gorgonzola, Stilton, Brie, Roquefort, Blue, and Camembert. |
| Is consuming cheese with mold safe? | If the mold is part of the cheesemaking process, it is safe to consume. If the mold is from spoilage, it is not safe to consume. |
| How to store cheese to prevent molding? | Wrap it in special cheese paper or parchment paper. Store in a crisper drawer or a wine fridge. |
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What You'll Learn
Cheese is not mould, but some cheeses include mould
Mould is added to cheese to create specific flavours, textures, and appearances. It can also serve as a rind, protecting the cheese and giving it a creamy texture and white colour. This is commonly seen in soft-rind cheeses like Brie and Camembert, which are known for their thick coating of white mould. The mould on these cheeses is not only safe to consume but also adds to the savoury, mushroom-like flavour that makes them unique.
Cheesemakers carefully select and cultivate mould to achieve the desired characteristics in their products. The type of mould, along with factors such as the type of milk, bacteria present, ageing time, and processing methods, will determine the final characteristics of the cheese. While mould is often associated with spoilage, the moulds used in cheesemaking are typically safe for consumption and are intentionally introduced during the production process.
It is important to distinguish between natural and spoiled mould on cheese. Spoiled mould usually appears as fuzzy green, black, blue, white, or grey growths and indicates that the cheese has gone bad. It alters the appearance, smell, and taste of the cheese, giving off a sour odour. On the other hand, natural or healthy mould is intentionally used in the production of certain cheeses and is safe for consumption.
While mould is added to some cheeses, it is not a primary ingredient in all cheese varieties. Most cheeses are made by adding bacteria to curdled milk, which ferments sugars and produces different flavours. Additionally, cheeses like mozzarella and ricotta are made without the use of mould. However, even in these cheeses, mould may develop unintentionally if they are not stored properly.
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Mould is added to some cheeses for flavour
While cheese is 99.99% milk, the fats and proteins in milk, with most of the liquid drained away, it is the addition of microscopic moulds, bacteria, and/or yeast that transforms it into the flavourful wheels of cheese we know and love.
Mould is added to some cheeses to produce certain effects. The white mould on brie and camembert, for example, serves as a rind to protect and mellow the cheese. This mould is also used to produce the white mould around bloomy-rind cheeses, aiding in the ripening process and adding a variety of subtle flavours. The mould on these cheeses is Penicillium candidum, which gives them their savoury, mushroomy white rind. This rind is what makes these cheeses different from all other cheeses.
The addition of mould is an essential part of the cheesemaking process for certain types of cheese. The differences in cheeses' appearance, taste, and texture depend on the type of milk, bacteria present, length of aging, and processing methods. Some of the most common mould types used in cheesemaking include Penicillium (P.) Roqueforti, P. glaucum, and P. Candidum.
Mould is added to a variety of cheeses, including gorgonzola, stilton, brie, roquefort, blue, and camembert. The mould in these cheeses is completely safe to consume.
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Natural vs spoiled mould—the former is healthy, the latter suggests spoilage
Natural mould is an integral part of the cheesemaking process. It is added to cheese to produce certain effects, such as protecting and mellowing the cheese, or adding a creamy texture and white colour to the rind during the ripening process. The white mould on soft-rind cheeses like Brie or Camembert, or the blue veins in Gorgonzola, are all examples of natural moulds. These natural moulds are completely safe to consume and will not make you ill, although they may negatively impact the flavour of the cheese if they penetrate too deeply. Therefore, it is recommended to cut off about a quarter to half an inch around and below the mould spot on soft cheeses like Brie, while harder cheeses can simply be cut to remove the mould.
Spoiled mould, on the other hand, typically suggests spoilage as it changes the appearance, smell, and taste of the food. It usually appears as fuzzy green, black, blue, white, or grey colours. While spoiled mould may not necessarily be toxic, it is not part of the intended cheesemaking process and therefore may be unsafe to consume. It is important to use your best judgement and proceed with caution when determining whether the mould is edible or not. Properly storing cheeses and consuming them within a reasonable timeframe is the best way to prevent spoilage mould from growing.
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Brie and Camembert have a white mould rind
While mould is not an ingredient in most cheeses, it is an integral part of the cheesemaking process. Some cheeses, like blue cheese, are made with mould, and mould is purposefully incorporated into cheese and charcuterie. In the case of Brie and Camembert, the white mould that forms on the outside of the cheese is called Penicillium candidum. This mould is what creates the white rind on the outside of the cheese.
To create Brie and Camembert, the cheese must be placed in an environment with the appropriate humidity and temperature to allow the white mould to grow. The cheese should be sitting in temperatures that hover around 12°C, with the ideal pH range of Camembert at salting between 4.7 and 4.9. The cheese must be completely dry before it is wrapped, and the white mould should be fully developed to avoid an overly thick rind. Yeast can also be added to the cheese to deacidify the surface and encourage the growth of the white mould.
During the aging process, the cheese must be flipped once per day for the first couple of weeks. The cheesemaker must also pat down the mould on the cheese when flipping it to prevent the mould from growing into draining mats and to ensure that the rind forms a consistent barrier. If the cheese is not flipped enough, moisture will build up on the underside, and the mould may only grow on one side.
Once the cheese has been aged and the white mould rind has formed, the cheese is ready to be eaten. The white rind on Brie and Camembert is edible and gives the cheese its unique flavour and texture.
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Most mould won't hurt you, but it can negatively impact flavour and texture
The presence of mould in cheese is a common occurrence, and while most moulds won't harm you, they can negatively impact the flavour and texture of the cheese.
Mould is an integral part of the cheesemaking process, with some cheeses incorporating mould on purpose. Cheesemakers carefully select and maintain specific mould cultures to cultivate desirable flavours and textures in their products. This practice is common in cheeses like Brie, Camembert, Gorgonzola, and Blue Cheese, where the mould serves as a rind, protecting and enhancing the flavour of the cheese.
However, mould can also be a sign of spoilage. If mould appears on a cheese that is not intended to be mouldy, it can indicate that the cheese has gone bad and is unsafe to consume. This type of mould usually presents as fuzzy green, black, blue, white, or grey growths and significantly alters the appearance, smell, and taste of the cheese.
When it comes to mould on cheese, it's important to distinguish between natural and spoiled mould. Natural mould is an intended part of the cheesemaking process and is safe to consume. On the other hand, spoiled mould occurs when the cheese is improperly stored or past its prime, and it can negatively impact flavour and texture, making the cheese unappetizing or even unsafe to eat.
In most cases, if you notice mould on a hard cheese, you can cut off the mouldy portion, about an inch around and below the spot, and safely consume the rest of the cheese. However, for soft cheeses, it is recommended to discard the entire product if mould is present, as the mould may have penetrated deeper into the cheese, affecting its flavour and safety.
To prevent mould from growing on your cheese, proper storage is essential. Wrap the cheese in special cheese paper or parchment paper, label it with the type and purchase date, and store it in a crisper drawer or a dedicated wine fridge to maintain consistent temperature and humidity levels.
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Frequently asked questions
No, cheese is not made from mold. Cheese is made from milk, specifically the fats and proteins in milk, with most of the liquid drained away. However, mold is an integral part of the cheesemaking process. Some cheeses include mold such as blue cheese, brie, camembert, gorgonzola, stilton, and roquefort.
Mold is added to some cheeses for flavor and to create different effects. The white mold on brie and camembert serves as a rind to protect and mellow the cheese. It also adds a creamy texture and white color to the rind during the ripening process.
It depends. If the mold is part of the cheesemaking process, then it is safe to consume. However, if the mold is not part of the process and grows from spoilage, changing the appearance, texture, or odor of the cheese, it is likely unsafe to eat. Most of the time, if you see some mold on hard cheese, you can cut it off. For soft cheeses, it is recommended to cut off about a quarter to half an inch around and below the mold spot.
