Frederic Melton
Cheese is 99.99% milk, specifically the fats and proteins in milk, with most of the liquid drained away. To transform these components into cheese, makers add cultures—microscopic molds, bacteria, and/or yeasts. Along with naturally occurring microbes in the environment, these cultures help coagulate the milk into curd and release enzymes while the cheese ages. Some cheeses require molds to mature and develop their unique flavors, such as blue cheeses and soft-ripened cheeses. Molds used in the cheesemaking process are safe to eat, although they may look similar to typical mold. However, it's important to note that mold on soft cheeses means the entire product should be discarded, while hard cheeses can be salvaged by cutting around the mold.
| Characteristics | Values |
|---|---|
| Whether mold is used to make cheese | Yes |
| Whether mold on cheese is always a sign of spoilage | No |
| Whether moldy cheese should always be thrown away | No |
| Types of mold used to make cheese | Penicillium (P.) roqueforti, P. glaucum, and P. candidum |
| Types of cheese that require mold during production | Blue cheeses like Gorgonzola, soft-ripened kinds like Brie, Camembert, and Little Lucy Brie |
| Whether moldy cheese is safe to eat | Yes, if it's the type of mold used to make the cheese; no, if it's typical mold |
Explore related products
What You'll Learn
Blue cheese is made using mould
The process of making blue cheese typically begins with ladling curds into containers to be drained and formed into wheels. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens, another type of bacteria. The curds are then placed in moulds, allowing for an open texture that facilitates whey drainage. This drainage process continues for 10 to 48 hours, during which the moulds are frequently inverted.
Salt is added to the cheese to enhance flavour and act as a preservative. The cheese is then aged for several weeks to several months, depending on the type of blue cheese being made. During this maturation period, the mould continues to grow and develop, contributing to the characteristic flavour and texture of blue cheese.
Blue cheese is known for its distinctive look and particular scent, which can be divisive among cheese enthusiasts. However, it offers a versatile range of flavours, from mild and gentle to bold and strong. Some popular types of blue cheese include Roquefort, Gorgonzola, Stilton, and Danish Blue. These cheeses can be paired with various foods, such as grapes, honey, red wine, apples, walnuts, and fresh pear.
While blue cheese is safely made using mould, it is important to note that not all moulds on cheese are desirable or safe for consumption. In general, fresh cheeses that are meant to be consumed shortly after production, such as mozzarella or ricotta, should not have mould on them. For aged cheeses, small amounts of surface mould can sometimes be cut off, but if the mould is extensive, it is advisable to discard the cheese.
Cheese Graters at Nail Salons: Safe or Not?
You may want to see also
Brie is a mould-ripened cheese
Cheese is made using microorganisms like mould, bacteria, and other microbes that act on milk proteins and sugars. This process gives cheese its distinct texture and flavour. Brie, a soft cow's milk cheese, is one such mould-ripened cheese. It is named after the French region of Brie, where it originated, and is known for its pale colour with a slight greyish tinge under a rind of white mould.
Brie is typically produced in large wheels, 23 to 37 cm in diameter, and ripens slowly from the outside in due to the mould introduced to its surface. The mould and bacteria slowly penetrate the interior, transforming it from a chalky, crumbly texture to a soft, almost liquid consistency. The flavour of Brie depends on various factors, including ingredients and manufacturing conditions, with common flavour notes being creamy, nutty, mushroom-like, and slightly acidic.
The white mould on the outside of Brie, known as the rind, is typically eaten and has a flavour that ranges from mild to extreme depending on the ripeness of the cheese. When young, the rind is bland due to the use of pasteurised milk, while a riper Brie develops an earthier taste. As the cheese becomes very ripe, it may emit an ammonia smell, which some find unappealing.
Brie is similar to Camembert, another French soft cheese, but they differ in origin, shape, size, flavour, and ripening methods. Brie is produced in larger wheels and ripens more slowly in cellars or caves, while Camembert is smaller and ripens on shelves, resulting in a stronger flavour and aroma.
It is important to note that while Brie is a mould-ripened cheese, consuming mouldy cheese may not always be safe. Blue or green mould on cheese may indicate that it is unsafe to eat, as the mould could have spread invisibly to other parts. Additionally, individuals with mould allergies should avoid soft cheeses like Brie, as the mould used in their production could cause an allergic reaction.
Creative Ways to Use Squeezy Cheese
You may want to see also
Mould gives cheese its unique flavour
Cheese is mostly milk, specifically the fats and proteins in milk, with most of the liquid drained away. To transform these fats and proteins into the cheese we know, makers add cultures of microscopic moulds, bacteria, and/or yeasts. These moulds and other microorganisms feast on the proteins and sugars in milk, transforming them into a wide range of flavour compounds.
Mould is a type of fungus that produces spores. They are transported through air, insects, and water and can be found everywhere in the environment. While mould is a sign of spoilage in most foods, some types are used in cheesemaking to develop flavour and texture. These kinds are perfectly safe to consume.
There are two kinds of mould-ripened cheeses: internally ripened, which grow mould inside the cheese, and externally ripened varieties, which grow mould on their exterior. Blue cheese is an example of an internally ripened cheese, where mould is added to the milk during cheesemaking and allowed to grow throughout the interior. Externally ripened cheeses include Brie, Camembert, and Little Lucy Brie, which have a white bloomy rind that forms early in the aging process.
The most common types of mould used to grow cheese are Penicillium (P.) Roqueforti, P. glaucum, and P. candidum. These moulds help develop unique flavours and textures by eating the proteins and sugars in the milk, resulting in chemical changes. For example, mould is what creates the distinct bluish veins in blue cheese and gives Brie its thick outer rind and soft, creamy interior.
Cheese Rind in Soup: A Delicious, Savory Addition
You may want to see also
Explore related products
Fresh cheeses don't use mould
Cheese is a beloved dairy product enjoyed by many, and its production methods vary, resulting in the wide array of cheeses available today. One common question that often arises is whether mould is necessary for cheese-making. The short answer is that not all cheeses require mould to be produced, and fresh cheeses are a prime example of this.
Fresh cheeses are those that have not been aged or ripened; they are typically made with a simple recipe of milk, bacteria, and rennet, and they are meant to be consumed soon after production. Examples of fresh cheeses include mozzarella, ricotta, cream cheese, cottage cheese, and paneer. These types of cheese are characterized by their soft, moist texture and mild flavour. Because they are not aged, they do not develop the complex flavours and textures that aged cheeses have, but their simplicity and freshness are part of their appeal.
So, how are fresh cheeses made without mould? The process starts with milk, typically from cows, goats, or sheep. This milk is then curdled, usually by adding bacterial cultures and rennet, which cause the milk to separate into solid curds and liquid whey. The curds are then cut and stirred, and depending on the type of fresh cheese being made, they may be drained and pressed to remove excess whey. Salt is often added at this stage to enhance flavour and preserve the cheese. Finally, the cheese is packaged and sold, typically within a few days to a week of being made.
The key reason why fresh cheeses do not use mould is that they are not aged. Mould is introduced to cheese to help break down and transform the cheese's texture and flavour over time. Fresh cheeses, on the other hand, are meant to be enjoyed in their youthful state, and their simplicity is part of their charm. They are valued for their pure, milky flavour and moist, delicate texture. Introducing mould would change the very nature of these cheeses and take away from their fresh, uncomplicated characteristics.
Additionally, many fresh cheeses have a high moisture content, which provides the soft, creamy texture that is so desirable in these varieties. Mould typically requires a certain level of dryness to thrive, and the moist environment of fresh cheeses is not conducive to mould growth. In fact, introducing mould to these cheeses could result in undesirable bacterial growth and spoilage, making them unsafe for consumption. Therefore, fresh cheeses are best kept simple, without the addition of mould, to preserve their delicate nature and ensure food safety.
The Magic of Boursin Cheese in Quiche Recipes
You may want to see also
Mouldy cheese can make you sick
Mouldy cheese may make you sick, but it depends on the type of cheese and the amount of mould consumed. While mould is a key component in the cheesemaking process, contributing to the distinct flavour and texture of cheese, certain types of mould growth on cheese can be unsafe for consumption.
Firstly, it's important to distinguish between the desired moulds that are intentionally introduced during cheesemaking and the unwanted moulds that can develop during storage or after purchase. Cheeses like Brie, Camembert, and Gorgonzola are characterised by their mouldy rinds or veins, which are safe to consume and contribute to their unique flavours. However, if these cheeses or other varieties develop additional mould growth, it could indicate spoilage.
When it comes to mouldy cheese, the general rule is that hard cheeses can be salvaged by cutting off the mouldy portion, typically about a quarter to one inch around and below the mould spot, and then consuming the rest. This is because mould typically affects only the immediate area, and the hard texture prevents it from penetrating too deeply. However, for soft cheeses, it's recommended to discard the entire product if mould is present. Soft cheeses have a higher moisture content, providing an ideal environment for mould to spread quickly and deeply throughout the cheese. Consuming mouldy soft cheese increases the risk of ingesting harmful bacteria or toxins that could lead to illness.
While mouldy cheese is not inherently toxic, it can negatively impact flavour, and consuming large quantities may lead to an unpleasant experience. Additionally, individuals with mould allergies or compromised immune systems may be more susceptible to adverse reactions from consuming mouldy cheese. Therefore, it's always advisable to prevent mould growth through proper cheese storage, such as wrapping cheese in special cheese paper or parchment paper and storing it in a crisper drawer or wine fridge to maintain consistent temperature and humidity levels.
Red Cheese in Cheese Ecpape: A Tasty Escape
You may want to see also
Frequently asked questions
While mould is a sign of spoilage on most foods, some types of mould are used to make cheese and are safe to consume. However, mould on soft cheeses like cream cheese, cottage cheese, and ricotta means that the entire product should be thrown out. Hard cheeses can be salvaged by cutting about an inch around the mould.
Mould is added to milk during the cheesemaking process to develop flavour and texture. The mould eats the proteins and sugars in the milk, resulting in chemical changes.
Common types of mould used to make cheese include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum.
