Kamil Perry
Cheese is a dairy product made from milk, specifically the fats and proteins in milk, with most of the liquid drained away. Cheese can get moldy due to a combination of factors, including the presence of mold spores in the air, moisture content, temperature, and the type of cheese. Mold spores are microscopic particles present in the environment and can be found in the air, on surfaces, and even on the cheese itself. When exposed to air, mold grows on cheese because there is a lot of nutrition for it to grow. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mold development.
| Characteristics | Values |
|---|---|
| Reason for mould growth | Cheese provides a good habitat for mould spores, which are present in the air, on surfaces, and on the cheese itself |
| Mould type | White mould (e.g., Penicillium candidum on Brie), blue or green mould (e.g., Penicillium roqueforti in blue cheese) |
| Cheese type | Soft and moist cheeses with higher water content are more prone to mould, e.g., Blue Cheese, Camembert |
| Temperature | Warm environments are favourable for mould growth; cool temperatures slow down mould growth |
| Moisture | Moist environments encourage mould growth; breathable materials help maintain moisture balance and prevent mould |
| Oxygen | Mould needs oxygen to grow; piercing cheese with needles allows oxygen to reach the interior |
| Prevention | Refrigeration, proper wrapping, regular inspection, and separation from other foods can prevent mould growth |
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What You'll Learn
Cheese is a good habitat for mould spores
Cheese is an ideal habitat for mould spores because it provides the right conditions for mould to grow and spread. Mould, a type of fungus, thrives in warm and moist environments. The moisture content of cheese plays a crucial role in its susceptibility to mould growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to developing mould.
Mould spores are microscopic particles present in the environment, and they can be found in the air, on surfaces, and even on the cheese itself. When the conditions are favourable, these spores settle on the cheese's surface and begin to grow, leading to the formation of visible mould.
The presence of mould spores in the air, moisture content, temperature, and type of cheese all contribute to mould growth. Cheese that is exposed to air provides an ideal environment for mould spores to grow. To prevent mould growth, cheese should be wrapped in breathable materials like wax paper or stored in suitable containers to maintain a moisture balance.
Additionally, temperature plays a critical role in cheese preservation. Most cheeses should be stored at cool temperatures to slow down mould growth. However, certain types of cheese, such as blue cheese, require specific temperature conditions to develop their characteristic mould veins.
While mould growth is a natural occurrence in some types of cheese, it is important to understand that not all moulds are the same. Some moulds, like those intentionally introduced during the cheese-making process, contribute to the unique flavours and textures of certain cheeses, such as Brie and Camembert, which have bloomy rinds with a layer of white mould.
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Moisture content and temperature affect mould growth
Mould is a type of fungus that thrives in warm and moist environments. The growth of mould on cheese is influenced by several factors, including the presence of mould spores in the air, moisture content, temperature, and the type of cheese.
Mould spores are microscopic particles that are present in the air, on surfaces, and even on the cheese itself. When the conditions are favourable, these spores settle and grow on the cheese's surface, leading to the formation of visible mould. The moisture content of cheese is a critical factor in its susceptibility to mould growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mould development.
To prevent mould growth, proper cheese storage and handling are essential. Cheese should be kept refrigerated and wrapped in breathable materials like wax paper or cheese paper, or stored in a suitable container. Maintaining a balance of moisture and airflow can help slow mould growth while allowing the cheese to mature properly.
Temperature also plays a significant role in cheese preservation. Most cheeses should be stored at cool temperatures to slow down mould growth and the growth of other spoilage organisms. However, certain types of cheese, such as blue cheese, require specific temperature conditions to develop their characteristic mould veins properly. Understanding the optimal storage temperature for each type of cheese is crucial for preserving its quality and preventing unwanted mould growth.
Additionally, the rind or outer layer of some cheeses acts as a protective barrier against mould. Cheeses like Brie and Camembert have bloomy rinds that form a layer of white mould, which is intentionally introduced during the cheese-making process. This mould contributes to the unique flavours and textures of these cheeses.
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Cheese type and handling impact mould growth
Cheese is highly susceptible to mould growth due to its high nutrient content and favourable conditions for mould spores. Various types of mould are commonly found in cheese, each with unique characteristics and impacts on the cheese's quality and safety. The cheese-making process involves the addition of cultures containing microscopic moulds, bacteria, and/or yeasts, which contribute to flavour and texture development.
The type of cheese significantly influences mould growth. For example, blue cheese is known for its internal mould growth, while Brie, a bloomy rind cheese, typically exhibits external mould growth on its surface. Hard cheeses, such as cheddar, can often be salvaged by cutting away the affected areas, including a margin of unaffected cheese. However, soft cheeses with mould growth may need to be discarded entirely.
Several factors impact mould growth in cheese, including humidity, temperature, pH level, oxygen exposure, and nutrient availability. Humidity plays a critical role, as high moisture levels promote mould growth. Most moulds thrive in warm environments and prefer slightly acidic conditions. Oxygen exposure is essential for the growth of certain moulds, and cheese provides an abundant food source for their proliferation.
Proper handling and storage of cheese are crucial for preventing mould growth. Implementing rigorous cleaning and sanitization protocols helps prevent contamination. Regular monitoring and adjustment of the ageing environment ensure optimal conditions for specific cheese types. Additionally, protective coatings or treatments can be applied to control mould growth on the cheese surface.
While mould is a natural part of the cheesemaking process, uncontrolled mould growth can lead to spoilage and food safety issues. Some moulds, such as Aspergillus niger, can pose potential health risks. Therefore, it is essential to identify the type of mould and determine whether it is harmful or benign. Proper control of yeast and mould growth is vital for maintaining cheese quality and ensuring safe consumption.
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Mould-ripened cheeses have internal or external mould
Cheese is 99.99% milk, specifically the fats and proteins in milk, with most of the liquid drained away. To help transform the fat and protein into flavourful wheels of cheese, makers add cultures—microscopic moulds, bacteria, and/or yeasts. Mould-ripened cheeses are exposed to the proper moulds, either internally or externally.
There are two kinds of mould-ripened cheeses: internally ripened and externally ripened. Internally ripened cheeses grow mould inside the cheese, while externally ripened varieties grow mould on their exterior. Blue varieties with colourful veins running through the paste are the main group of internal mould-ripened cheeses. The cheesemaker adds Penicillium roqueforti mould to the milk during cheesemaking. To allow the mould to grow, cheesemakers pierce each wheel with a long, thick needle during the ageing process, letting in oxygen and allowing the mould to spread throughout the interior.
Externally ripened cheeses include bloomy rinds like Brie, Camembert, Trillium, and Little Lucy Brie. The maker inoculates the milk with Penicillium candidum—the signature white mould found on these cheeses. This mould, along with yeasts like Geotrichum candidum, forms the white bloomy rind early in the ageing process. As it grows, the cheesemaker pats it down to form a smooth, snowy coating. These microbes are ripening the cheese from the outside in, creating lush cream lines and developing buttery, mushroomy flavours.
Natural rinds are allowed to grow wild with different moulds, yeasts, and bacteria, resulting in a wide range of colours and strong flavours. The microbes in mould-ripened cheeses need oxygen to survive, so they should never be stored in plastic. While we often think about this topic in terms of individual mould varieties, there is typically a thriving, shifting community of microbes at work on each wheel.
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Natural rinds have a mix of moulds, yeasts and bacteria
Cheese is 99.99% milk, specifically the fats and proteins in milk, with most of the liquid drained away. To transform the fat and protein into flavourful wheels of cheese, cheese makers add cultures, which are microscopic moulds, bacteria, and/or yeasts.
Mould-ripened cheeses come in two varieties: internally ripened, which grow mould inside the cheese, and externally ripened, which grow mould on their exterior. Blue cheese is an example of an internally ripened cheese, where mould grows inside the cheese as it ages. To create this, cheese makers add Penicillium roqueforti mould to the milk during the cheese-making process. They then pierce the cheese with long, thick needles to let oxygen in, allowing the mould to grow throughout the interior.
Externally ripened cheeses include Brie, Camembert, Trillium, and Little Lucy Brie, which have a white bloomy rind. To make these, cheese makers inoculate the milk with Penicillium candidum, the white mould that forms the rind. This mould, along with yeasts like Geotrichum candidum, forms the rind early in the aging process.
Natural rinds are allowed to grow mostly wild with different moulds, yeasts, and bacteria. These rinds can range in colour from brown, yellow, red, orange, grey, white, and blue. They are all edible but will have a strong flavour and aroma of the cheese cave in which the cheese has ripened. The microbes in mould-ripened cheeses need oxygen to live, so they should never be stored in plastic.
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Frequently asked questions
Mold is a type of fungus that thrives in warm and moist environments. It grows on cheese because cheese provides a good habitat for mold spores, offering a lot of nutrition for mold to grow.
There are two main types of mold that grow on cheese. One is a white mold, commonly found on cheeses like Brie and Camembert, and the other is a blue or green mold, found on blue cheese.
In internally ripened cheeses, the cheese maker adds Penicillium roqueforti mold to the milk during the cheese-making process. They also pierce the cheese with long, thick needles to let in oxygen and allow the mold to grow inside the cheese.
To prevent mold growth, it is important to handle and store cheese properly. Keep cheese refrigerated and wrapped in breathable materials like wax paper or stored in a suitable container. Regularly inspect the cheese and discard any portions with visible mold growth or unpleasant odors.
Yes, mold is intentionally introduced during the cheese-making process for some cheeses, such as Brie, Camembert, and blue cheese. The mold contributes to the unique flavors, textures, and characteristics of these cheeses.
