Andy Montoya
Cheese is made from 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 and love, cheesemakers add cultures, including microscopic molds, bacteria, and yeast. While not all cheeses require mold for production, some cheeses are made with added mold to produce certain effects. For example, the white mold on brie and camembert serves as a rind to protect and mellow the cheese, while the blue veins in gorgonzola are produced by mold. Mold is also an integral part of the aging process for some cheeses, as it continues to break down fats and proteins after the cheese has been purchased.
| Characteristics | Values |
|---|---|
| Is cheese mold? | No, but mold is an integral part of the cheesemaking process. |
| Types of mold | Natural and spoiled |
| Natural mold | Required to make particular kinds of cheeses during their production process |
| Spoiled mold | Grows on the surface of food, changing its appearance, smell, and giving off a sour odor |
| Common types of mold | Penicillium (P.) roqueforti, P. glaucum, and P. candidum |
| Molded cheese examples | Gorgonzola, Stilton, Brie, Roquefort, Blue, and Camembert |
| Effect of mold on cheese | Changes in appearance, taste, and texture |
| Preventing mold | Store cheese in special cheese paper, parchment paper, or wine fridge |
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What You'll Learn
Brie and Camembert have a thick white mold rind
The thick white mold rind on Brie and Camembert is formed by a process of babysitting and letting nature do its work. The rind is formed when the mold blooms and is then patted down. This process is repeated until the cheese is ready. The mold is added to some cheese for flavor and texture. The cheesemaker has to ensure that the right kind of mold is growing in the right place at the right time and intervene when necessary.
The white mold on Brie and Camembert is Penicillium candidum. The mold is safe to eat and may even keep out harmful organisms that could contaminate the cheese. The mold is added to the milk during the creation process or sprayed on the cheese once it gets built into the round shape. The white mold does not grow in conditions that are too wet. It will not develop correctly if the humidity levels are too high. That is why most Brie or Camembert goes through the aging process in containers that support healthy airflow. The cheese must be completely dry before wrapping it, or the white mold may not form correctly.
Salt applications on Brie or Camembert help white mold to grow because it inhibits the growth of other molds. It gives the cheese room for full development. Cheese salt (kosher salt) is necessary when making Brie or Camembert. When you use standard table salt, the iodine in the product disrupts the mold growth. The moisture levels in the aging area must be correct. The ideal pH range of Camembert at salting is usually between 4.7 and 4.9.0, however, the white mold spores will not grow well at this level of acidity. As the acidity of the cheese decreases after several days, the white molds can start to grow.
Yeasts can be added to the milk to de-acidify the acidity on the cheese's surface so that the white mold can get established faster. The faster the white mold is established, the less chance there is of getting leathery rinds. The cheese shape at de-molding should have a flat surface. If the cheese has a curved surface, moisture will build up on it. The cheese should be turned regularly and placed on an angle so that the moisture runs off.
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Blue cheese is made with mold
The process of making blue cheese involves culturing suitable spore-rich inocula and fermentation to achieve the desired flavor. After the curds have been formed into a wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top. The curds are then placed in molds to form cheese loaves with a relatively open texture. Whey drainage is promoted by inverting the molds frequently over a period of 10 to 48 hours, during which no pressure is applied.
Salt is added to the cheese to enhance flavor and act as a preservative through brine salting or dry salting for 24 to 48 hours. Finally, the cheese is aged to allow for flavor development, typically requiring a fermentation period of 60 to 90 days before it is ready for marketing. The mold in blue cheese gives it its distinctive blue-gray color, sharp flavor, and creamy texture.
In addition to Penicillium roqueforti, another mold commonly used in blue cheese is Penicillium glaucum. These molds require the presence of oxygen to grow and are safe for human consumption. Blue cheese made with these molds is known for its unique look, texture, and taste. The mold breaks down the cheese's proteins through a process called proteolysis, making the cheese creamy near the gray, blue veins.
Overall, the use of mold in blue cheese is intentional and safe, contributing to the distinct characteristics of this type of cheese.
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Mold is added to some cheeses for flavor
While not all cheeses require mold for production, some cheeses include mold, such as blue cheese, gorgonzola, stilton, brie, roquefort, camembert, and mascarpone. Mold is added to some cheeses to produce certain effects, such as adding flavor and texture. The white mold on brie and camembert serves as a rind to protect and mellow the cheese, resulting in a savory, mushroomy white rind that makes these cheeses unique. The cheesemaker's job is to ensure that the right kind of mold is growing in the right place at the right time, intervening when necessary.
The addition of mold to cheese during production is safe for consumption. However, if mold appears on cheese due to spoilage and changes the appearance, texture, or odor of the cheese, it is no longer safe to consume. It is important to differentiate between natural and spoiled mold. Natural or healthy mold is required to make particular kinds of cheeses during their production process, while spoiled mold usually appears as fuzzy green, black, blue, white, or grey and indicates spoilage due to its impact on the food's appearance, smell, and taste.
The type of mold commonly found on cheese is Penicillium, specifically Penicillium roqueforti, P. glaucum, and P. candidum. These molds contribute to the unique characteristics of certain cheeses, such as blue-veined cheeses. The development of mold is typical for mold-ripened, smear-ripened, and acid-coagulated cheeses. Mold-ripened cheeses, for example, require oxygen to support the growth of the microbes in the cheese.
The presence of mold on cheese can impact its flavor, and proper storage is essential to prevent excessive mold growth. Storing cheese in the crisper drawer of the refrigerator or in a dedicated wine fridge can help maintain consistent temperature and humidity levels, slowing down the growth of mold. Additionally, consuming cheese within a reasonable timeframe can help prevent excessive mold growth.
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Natural vs spoiled mold
The process of making cheese involves microorganisms like mold, bacteria, and other microorganisms that feed on milk proteins and sugars, resulting in a variety of flavorful compounds. While mold plays a crucial role in developing the distinct taste and texture of cheese, it is important to distinguish between natural and spoiled mold.
Natural mold on cheese refers to the intentional incorporation of specific types of mold during the cheesemaking process. This practice is common in certain varieties of cheese, such as blue cheese and Brie. In these cases, the mold is carefully monitored and controlled by cheesemakers to achieve the desired flavor and texture. For example, in Brie, the white mold Penicillium candidum is allowed to grow on the cheese, contributing to its savory, mushroom-like rind.
On the other hand, spoiled mold occurs when unwanted mold starts to grow on the cheese due to improper storage or handling. This type of mold can negatively impact the flavor and texture of the cheese and may even pose potential health risks. It is important to note that while most mold on cheese is not harmful, certain types of mold, such as the dark black-gray mold Aspergillus niger, can be dangerous to consume.
To distinguish between natural and spoiled mold, it is essential to consider the type of cheese and the context in which the mold appears. Natural mold is typically found in cheeses that are meant to have mold as part of their characteristic feature, such as blue cheese or Brie. Spoiled mold, on the other hand, can appear on any type of cheese and is often indicated by a fuzzy or fluffy appearance, sometimes accompanied by a change in color or texture.
When dealing with spoiled mold, it is generally recommended to discard the entire piece of cheese, especially if the mold covers a significant portion of it. However, in some cases, it may be possible to salvage the cheese by cutting off the affected portion, ensuring to remove at least an inch around and below the mold spot. This practice is generally safer with harder cheeses and when the mold coverage is minimal.
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Mold is a fungus
While cheese is not entirely made of mold, microorganisms like mold are what make each cheese variety distinct and flavorful. Mold, a type of fungus, is added to certain cheeses to produce specific effects. For instance, the white mold on Brie and Camembert serves as a rind to protect and mellow the cheese. Other common mold types include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum.
Mold is an essential component of the cheesemaking process. It is involved in the transformation of fat and protein into flavorful compounds. The thick white rind on the outside of a wheel of Brie, for instance, is a type of mold called Penicillium candidum. This mold is deliberately encouraged by cheesemakers to develop the cheese's signature savory, mushroom-like flavor.
Mold is also added to certain cheeses for flavor and texture. Cheeses such as Gorgonzola, Stilton, Roquefort, and Blue cheese contain mold in their manufacturing process. These mold-ripened cheeses require oxygen to survive and should not be stored in plastic. The mold in these cheeses breaks down fats and proteins, contributing to the cheese's flavor and texture.
It is important to distinguish between natural and spoiled mold in cheeses. Natural or healthy mold is intentionally added during the production of certain cheeses. On the other hand, spoiled mold indicates that the cheese has gone bad and is likely unsafe to consume. This type of mold usually appears as fuzzy green, black, blue, white, or grey growth and alters the appearance, smell, and taste of the cheese.
While mold is a common and integral part of many cheeses, it is not a component of all cheese varieties. Fresh cheeses like Mozzarella, Ricotta, and Queso Fresco, which are meant to be consumed soon after production, do not require mold for their flavor development.
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Frequently asked questions
Cheese is made from milk, specifically the fats and proteins in milk, with most of the liquid drained away.
Mold is added to some cheeses to produce certain effects, such as adding flavour and texture. It is also used as a rind to protect the cheese.
No, there are two types of mold: natural and spoiled. Spoiled mold usually appears as fuzzy green, black, blue, white, or grey and indicates that the cheese has gone bad and is not safe to consume.
Cheeses such as gorgonzola, stilton, brie, roquefort, blue, and camembert contain mold in the manufacturing process.
