Fungal Magic: The Art Of Cheesemaking

Fungi play an important role in the foods we eat, from mushrooms and bread to beer and wine. They are also a key ingredient in cheese, where they determine the consistency and flavour. Cheese is made from milk by a succession of microbes (bacteria, yeasts and fungi) that break down milk fats and proteins, making cheese creamy and giving it flavour. Some of the most common fungi used in cheese-making include Penicillium roqueforti, Scopulariopsis candida, Scopulariopsis fusca, and Scopulariopsis. These fungi start as microscopic, airborne mould spores that can grow and develop a root system once they land on the right environment.

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Penicillium roqueforti is used to make blue cheese

Cheese is an ecosystem, with every slice containing billions of microbes that give cheese its distinctive flavour and consistency. The process of making cheese involves a succession of microbes (bacteria, yeasts and fungi) that break down milk fats and proteins, making cheese creamy and flavourful.

One of the most well-known cheese fungi is Penicillium roqueforti, a blue/green strain of mould commonly found in blue cheeses such as Roquefort, Cabrales, Cambozola, Cashel Blue, Danish Blue, Shropshire Blue, and Stilton. This fungus, first classified in 1906, is one of over 300 species of Penicillium fungi, many of which are responsible for cheese-making.

Penicillium roqueforti is added to blue cheese in carefully controlled laboratory strains to ensure the cheese matures consistently between batches. This fungus, which has been found on decaying wood in rare instances, was originally a wild mould that simply grew during the blue cheese-making process.

The comparison of Penicillium genomes has shown that adaptation to cheese was associated with multiple recent horizontal transfers of large genomic regions carrying crucial metabolic genes. Researchers identified seven horizontally transferred regions (HTRs), two of which carried genes involved in the utilisation of cheese nutrients or competition among fungal species. These HTRs enable the fungus to grow faster and outcompete other species on cheese.

While some mould on cheese is beneficial, other moulds can be harmful and spoil the product or pose health risks. Further research is needed to understand the potential implications of gene transfers between different fungal species in the same food product.

Penicillium camemberti is used to make Brie and Camembert

Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of soft cheeses such as Camembert and Brie, as well as other varieties like Langres, Coulommiers, and Cambozola. The fungus forms colonies that create a hard, white crust on these cheeses, contributing to their distinctive flavour and soft, buttery texture.

P. camemberti is added to the ingredients or applied to the outside of the cheese after it is removed from the moulds. It promotes proteolysis and lipolysis, breaking down proteins and lipids, and resulting in free amino acids, free fatty acids, and volatile compounds that develop the cheese's flavour and aroma. This process is crucial for the creation of desirable sensory properties in cheese.

The mould's growth must be carefully controlled to ensure the cheese's quality. If P. camemberti grows too quickly, the rind can become too thick, impacting the cheese's texture and taste. On the other hand, if it grows too slowly, the cheese may not ripen properly, resulting in a dry and firm texture. Temperature and humidity are critical factors in managing the mould's growth, with P. camemberti thriving in cool temperatures (around 10-12°C) and high humidity (85-95%).

P. camemberti is also used as a starter culture for the maturation of other soft cheeses and the fermentation of dried sausages. It adds flavour and odour to these products through the same biochemical processes that occur in cheese ripening. The discovery and utilisation of this mould have allowed cheesemakers to create some of the world's most famous soft cheeses, such as Camembert and Brie.

Scopulariopsis helps to make uncooked hard cheeses

Cheese is an ecosystem, with billions of microbes in every slice. These microbes, including bacteria and fungi, break down milk fats and proteins, making cheese creamy and flavourful. The process of cheese-making involves a succession of microbes, which determine the consistency and flavour of the cheese.

Scopulariopsis is a type of fungus that helps make uncooked hard cheeses. It is one of the key organisms in cheese-making, alongside Penicillium (Eurotiales). Species of Scopulariopsis contribute to the creation of uncooked hard cheeses, such as Tomme de Pyrénées and Ossau-Iraty.

Scopulariopsis is part of the Ascomycota group of fungi, which also includes Penicillium. This group of fungi has adapted to the cheese environment, offering examples of parallel and convergent evolution. The adaptation to cheese has been linked to the horizontal transfer of large genomic regions carrying crucial metabolic genes. These horizontally transferred regions (HTRs) enable fungi to grow faster and compete with other species on cheese.

While fungi like Scopulariopsis are essential to the cheese-making process, it is important to monitor mould growth. Some mould genera can destroy cheese, and cheese-contaminating mould species may produce mycotoxins. Therefore, visible mould growth should be avoided to prevent the spread of problem moulds.

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Mucor is a genus of molds found on the rinds of some cheeses

Cheese is made from milk by a succession of microbes (bacteria, yeasts, and fungi) that determine the consistency and flavor of the cheese. The emblematic species of cheese fungi are Penicillium camemberti and Penicillium roqueforti. However, there are many other cheese fungi, such as Scopulariopsis candida, Scopulariopsis fusca, and Mucor.

Mucor is a genus of molds known as "wild rinds" or "poil de chat" (French for "cat fur") due to their furry appearance. Unlike the snowy white rind found on Brie cheese, Mucor exhibits a range of colors from browns to grays. This genus of molds can be commonly found on the rinds of cheeses such as Tomme de Savoie and St. Nectaire.

Mucor is an amicrobial genus, meaning it does not contain microorganisms. It comprises approximately 40 species of molds. Mucor molds have the ability to grow and develop a root system, producing new airborne spores that can initiate the lifecycle of new molds.

The presence of Mucor on cheese can be desirable or undesirable, depending on the context. On harder cheeses like Cheddar or Gouda, Mucor molds are very dense, and their mycelium (root structure) may not penetrate deeply. These molds can be trimmed and discarded without affecting the safety of the cheese. However, on higher-moisture cheeses like cottage cheese, cream cheese, or fresh mozzarella, the mycelium roots can penetrate deeper into the center of the cheese. Consuming these molds may result in an "off" taste, but they are not deadly.

Cheese makers carefully manage the growth of Mucor and other desired molds to enhance the flavor and texture of their products. By controlling the environment, temperature, and other variables, cheesemakers can encourage the growth of beneficial molds while inhibiting the spread of undesirable ones.

Yeast is a fungus used in the fermentation process

Yeast is a type of fungus that plays a crucial role in the fermentation process. It is widely used in the production of bread, beer, wine, and even cheese. In bread-making, yeast is essential for the dough to rise and become fluffy. Similarly, in beer and wine-making, yeast is responsible for converting sugars into alcohol and carbon dioxide, a process known as fermentation.

In cheese-making, yeast is a part of the microbial ecosystem that gives cheese its distinctive consistency, flavour, and characteristics. Cheese is made through a process of decomposition, where bacteria and fungi break down milk fats and proteins, making the cheese creamy and flavourful. Yeast, being a fungus, contributes to this process by colonizing the cheese along with other microbes.

While some fungi, such as Penicillium roqueforti, Penicillium camemberti, and Scopulariopsis, are intentionally added to the milk during cheese-making, others find their way into the cheese from the environment or even the cheesemakers themselves. These fungi can have either beneficial or detrimental effects on the final product. For example, Penicillium roqueforti is responsible for the distinctive blue/green mould in cheeses like Roquefort, Stilton, and Gorgonzola, adding to their flavour and character.

However, the presence of certain fungi in cheese can also pose food safety concerns. Mould growth on cheese can lead to significant economic losses, and some mould genera can even produce mycotoxins, which are stable under normal processing conditions. Therefore, it is crucial to control the growth of desirable fungi and prevent the spread of undesirable moulds during cheese production.

Additionally, the study of cheese fungi has provided valuable insights into the process of domestication. By examining the genomes of cheese fungi, researchers have discovered evidence of convergent evolution, where distantly related species have adapted to the same medium (cheese) and exchanged genes. This knowledge can be applied to improve the cheese-making process and develop new strains of fungi for specific cheese characteristics.

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