Andy Montoya
Cheese is made from milk, but mold is an integral part of the cheesemaking process. Some cheeses, like Brie and Camembert, are made with white surface mold and have mold mixed into them during production to give them a creamy texture. Cheeses with distinct blue veining, like Blue, Gorgonzola, and Roquefort, are made by injecting the curds with the mold Penicillium roqueforti. While mold is used to create specific types of cheese, it can also be unwanted and cause the cheese to spoil. In some cases, the moldy portion of the cheese can be cut off and the rest consumed, but this depends on the type of cheese and the extent of the mold growth.
| Characteristics | Values |
|---|---|
| Is cheese made from moldy milk? | No, cheese is made from milk. However, mold is added to milk along with bacteria and enzymes to make certain types of cheese. |
| How is mold added to cheese? | Mold is added to milk to make certain types of cheese like blue, Gorgonzola, Stilton, and Roquefort. |
| What type of mold is added to milk? | Penicillium candidum or Penicillium roqueforti |
| What does the mold do to the cheese? | Mold gives cheese its distinct odor, taste, and texture. |
| What should be done if there is mold on the cheese? | If there is mold on soft cheeses like cottage, ricotta, or cream cheese, it is recommended to throw them out. For harder cheeses like cheddar, parmesan, and Swiss, the moldy part can be cut off and the rest can be consumed. |
Explore related products
What You'll Learn
Brie and Camembert are made with white surface mold
While most cheeses are made using animal enzymes, acid, or vegetable enzymes, a small amount of cheese is made using mold. Brie and Camembert are examples of external mold-ripened cheeses, also known as "bloomy rind" cheeses. They are both soft-ripened French cheeses, with some variants carrying protected AOC status.
To make Brie and Camembert, the milk is inoculated with Penicillium candidum, the signature white mold of "bloomy" cheeses. This mold, along with yeasts like Geotrichum candidum, forms the white bloomy rind early in the aging process. As it grows, cheesemakers pat it down to form the smooth, snowy coating characteristic of these cheeses. The yeasts also contribute to the flavor of the cheese.
To ensure the proper growth of white mold on Brie and Camembert, several conditions must be met. The cheese must be stored at the correct temperature, typically around 12°C, and the humidity must be between 90% and 95%. The cheese must be turned regularly to prevent moisture buildup and to allow fresh oxygen to reach the surface, which the white mold requires. Salt applications can also help the white mold grow by inhibiting the growth of other molds.
If the correct conditions are not met, the white mold may fail to grow on Brie and Camembert. For example, if the environment is too cold or wet, the mold may not develop properly. In addition, if the cheese is not turned regularly, the mold may only grow on one side.
American Cheese: An American Original?
You may want to see also
How to store cheese to prevent mold
Cheese is made from milk, but some types of cheese are made using mold as part of the aging process. For example, the milk used to make Brie and Camembert is inoculated with Penicillium candidum, which forms the white mold rind.
Mold grows on cheese due to exposure to air and moisture, and the dairy product is a perfect breeding ground for bacteria and mold. To prevent mold from growing on your cheese, you can:
- Store it in an airtight container, as this will stop any bacteria in the fridge from affecting the cheese.
- Use cheese bags or cheese paper to store the cheese. This is porous, so it protects the cheese from air exposure while still allowing it to breathe.
- Wrap the cheese in wax or parchment paper and then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out.
- If you want to avoid plastic, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store it in an airtight container in the fridge. If mold starts to grow, it will be on the oil, not the cheese itself, and can be wiped off.
- Control the moisture around the cheese. Trapping moisture in with the cheese will cause condensation every time you take it out of the refrigerator.
- Use a vinegar-dampened paper towel to wrap the cheese before storing it in an airtight container or zip-top bag in the fridge. The vinegar will stop bacteria from growing on the surface without changing the flavor of the cheese.
If you do find mold on your cheese, a small amount of mold on the cut surface of firm cheeses can be trimmed away. However, for soft cheeses, the mold can penetrate deeper than what is seen on the surface, so you should trim at least an inch around the mold when removing it.
Fast Food Cheese: What's Really in It?
You may want to see also
What to do if you encounter mold on your cheese
Encountering mould on your cheese can be disheartening, but it doesn't always mean the cheese has gone bad and is inedible. Here's what you should do:
Firstly, identify the type of cheese that has moulded. If it is a soft, fresh cheese like ricotta, mascarpone, mozzarella, cream cheese, fromage blanc, or chèvre, it is best to discard it. The damp environment of these cheeses means that mould has likely penetrated deep into the cheese, negatively impacting its flavour.
For soft cheeses like Brie, Camembert, or Port Salut, you can trim the cheese, cutting about a quarter to half an inch around the mould to remove it. These cheeses are ripened with white mould, which forms a bloomy rind early in the ageing process. However, if left too long, unwanted mould can grow on the rind and negatively impact the flavour.
For firm cheeses, you can generally cut away small amounts of mould and safely enjoy the rest of the wedge. The mould on the exterior of these hard, dry cheeses is unlikely to have penetrated deep into the cheese. However, be cautious of mould on aged varieties like cheddar, as it may compromise the flavour.
It is important to note that black mould is rare on cheese and should be avoided. Additionally, monitor for pink bacteria, which can grow on cheese that has been wrapped tightly in plastic for too long. To prevent mould, store cheese properly by wrapping it in special cheese paper or parchment paper and storing it in a consistent temperature and humidity environment, like a crisper drawer or wine fridge.
The Making of Roth Cheese: A Regional Overview
You may want to see also
Explore related products
The role of mold in the cheesemaking process
While cheese is made from milk, mold is an integral part of the cheesemaking process. Most cheese uses microorganisms to produce its flavour and characteristics, and some types of cheese specifically use mold to give them their distinct odour and taste. Cheesemakers add mold cultures to the milk along with bacteria and enzymes. The type of mold used determines the type of cheese, and some cheese won't have visible mold.
Brie and Camembert are made with white surface mold and have mold mixed into them during the cheesemaking process to give them a creamy texture. The white mold is called Penicillium candidum, and it forms a bloomy rind early in the aging process. As it grows, the cheesemaker pats it down to form a smooth, white coating. These are known as "bloomy rind" cheeses, and the mold creates a savory, mushroomy white rind that makes these cheeses distinct from all other cheeses.
Cheeses with distinct blue veining, like Blue, Gorgonzola, Stilton, and Roquefort, are made by injecting the curds with the mold Penicillium roqueforti. These cheeses are usually safe for adults to eat, but they could be dangerous for people with weakened immune systems, the elderly, or pregnant women.
Mold can also grow on cheese unintentionally. Moist conditions can lead to mold growth, so it is important to store cheese properly. If mold is found on soft cheeses like cottage, ricotta, or cream cheese, the cheese should be thrown out. Harder cheeses like cheddar, parmesan, and Swiss can usually be salvaged if they have a little bit of mold growth, as it is unlikely that the mold has grown beneath the surface. In this case, it is safe to cut off the moldy part, and some experts recommend cutting about an inch around and below the mold to be sure that it is all removed.
Swiss Cheese: A Historical Overview of Stateside Production
You may want to see also
Different types of mold used in cheese
Cheese is made from milk, but mold is an integral part of the aging process for specific types of cheese. The cheesemaking process involves maintaining the right kind of mold in the right place at the right time. The type of cheese being made determines the type of mold required. For example, blue cheeses are made using Penicillium Roqueforti, while French cheeses like goat cheese, Brie, and Camembert use Penicillium Candidum. This white mold forms the signature white bloomy rind and creates a smooth, snowy coating.
Cheese molds are also used to help formulate the shape of the cheese. These molds or presses come in various shapes, such as pyramids or ovals, and can be made of plastic or stainless steel.
Some common types of mold that can be found on cheese include white and blue molds. These molds can continue to grow and reproduce on cheese after it has been purchased, especially on whole wheels of cheese. However, it is important to note that soft cheeses with mold should be discarded, as the mold can penetrate deeper than what is visible on the surface.
While most mold on cheese is not harmful, there are some rare types, such as Aspergillus niger (black-gray mold), that may be unsafe for consumption. It is always important to use your best judgment and proceed with caution when determining which molds are edible.
Butterkase Cheese: Where is it Made?
You may want to see also
Frequently asked questions
No, cheese is made from milk. However, mold is added to milk along with bacteria and enzymes to make certain types of cheese.
Cheeses with distinct blue veining, like blue cheese, Gorgonzola, Stilton, and Roquefort, are made by injecting the curds with the mold Penicillium roqueforti.
Brie, along with Camembert, Trillium, and Little Lucy Brie, are examples of external mold-ripened cheeses. The maker inoculates the milk with Penicillium candidum—the signature white mold.
If you encounter mold on soft cheeses like cottage cheese, ricotta, or cream cheese, throw them out. Harder cheeses like Cheddar, parmesan, and Swiss can be salvaged if they have a little bit of mold growth. Cut off about an inch around and below the moldy part.
Moist conditions can lead to mold growth, so it's important to store cheeses properly.
