Patrick Oconnell
Cheese is made using microorganisms like mold, bacteria, and yeast. While fresh cheeses like mozzarella and ricotta are meant to be consumed soon after they're made, most other cheeses get their distinct flavor and texture from the breakdown of milk proteins and sugars by these microorganisms. Some common mold-ripened cheeses include gorgonzola, stilton, brie, roquefort, blue, and camembert. The type of mold used depends on the desired cheese, for example, blue cheeses are often made using Penicillium Roqueforti.
| Characteristics | Values |
|---|---|
| Types of mold | Natural/healthy vs spoiled |
| Appearance of spoiled mold | Fuzzy green, black, blue, white, or grey |
| Appearance of natural mold | Blue, white |
| Natural mold | Required for particular kinds of cheese during production |
| Natural mold | Fungus that grows on cheese intentionally or unintentionally |
| Natural mold | Used as a fungal starter culture |
| Natural mold | Used in production of blue-veined cheeses |
| Natural mold | Used in traditional fermented milk |
| Natural mold | Used in mold-ripened, smear-ripened, and acid-coagulated cheeses |
| Natural mold | Used in internally ripened and externally ripened cheese |
| Natural mold | Used in soft-ripened cheeses |
| Natural mold | Used in blue cheeses |
| Natural mold | Used in aged and cultured cheeses |
| Examples of cheeses with natural mold | Gorgonzola, Stilton, Brie, Roquefort, Blue, Camembert |
| Examples of mold | Penicillium Roqueforti |
| Examples of mold | Aspergillus niger |
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What You'll Learn
Blue cheese
The process of making blue cheese starts with a simple white cheese wheel. To turn it blue, oxygen must reach the inside of the cheese. This is done by piercing the cheese with thin needles or skewers. The blue mould then matures inside the air tunnels, developing flavour as it ages.
According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy forgot his bread and ewes' milk cheese in a cave. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort. Today, this natural mould is refined and used for almost all blue cheeses simply by adding the mould culture to the cheese milk.
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Brie
The production of Brie involves the use of mold cultures, specifically Penicillium camemberti, which is added to the milk during the cheesemaking process. This mold plays a crucial role in developing the characteristic flavor, texture, and appearance of Brie.
During production, the milk is first heated, and then a bacterial starter culture is added to begin the process of curd formation. The addition of rennet further contributes to curdling. Once the curds have formed, they are cut and gently stirred, and the mixture is then carefully ladled into cylindrical molds. The curds are then pressed lightly to form a cohesive mass, and the cheese is removed from the molds and placed in a brine solution to add flavor and slow down the growth of unwanted bacteria.
Subsequently, the characteristic mold culture, P. camemberti, is introduced by spraying or brushing it onto the surface of the young cheese. The mold slowly grows and colonizes the cheese's surface, breaking down the curds and contributing to the ripening process. This mold development creates the distinctive bloomy rind and contributes to the creamy texture and complex flavor of Brie.
The aging or ripening process for Brie typically takes a minimum of three weeks but can be extended for more intense flavors and a softer texture. During this time, the mold continues to grow, and the cheese is carefully monitored to ensure optimal conditions for ripening. The aging environment, including temperature and humidity, plays a crucial role in the development of Brie's unique characteristics.
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Gorgonzola
Mould is added to the outside of the cheese to form a crust. There are many different types of mould, and the one used will depend on the type of cheese being made. For blue cheeses like Gorgonzola, a mould called Penicillium Roqueforti is recommended.
White mould is common in blue cheeses like Gorgonzola and is not a safety issue. It is the same type of mould found on cheeses like Camembert. However, black mould should be avoided. Red or brown spots on blue cheeses should also be approached with caution, although pink spots on Gorgonzola are an exception and are safe to eat.
Mould gives cheeses their unique characteristics by producing enzymes that transform the proteins and sugars in milk into various flavour compounds. This process is known as microbiological alchemy. While mould is added intentionally to some cheeses, it can also grow on the surface of other foods and indicate spoilage, changing the appearance, smell, and taste of the food.
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Roquefort
Mould is an essential component of cheesemaking. While fresh cheeses like mozzarella, ricotta, and queso fresco are meant to be consumed soon after they are made and do not require mould, most other cheeses require mould for their distinct flavour and texture.
The mould Penicillium roqueforti is responsible for the greenish-blue mouldy aspect of blue cheese and creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould is able to grow along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese.
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Camembert
Mould is an essential part of cheesemaking. While fresh cheeses like mozzarella, ricotta, and queso fresco are meant to be consumed soon after production and so don't require mould, most other cheeses rely on the addition of moulds and bacteria to create their distinct flavours and textures.
To make Camembert, a specific Camembert mould is required. This mould has an open-bottom design that allows for optimum whey drainage. It is best to use this mould with a draining mat underneath. The Camembert mould is an essential addition to Camembert kits and is appropriate for curds yielded from one gallon of milk. It can make two wheels of Camembert cheese. After lining the mould with cheesecloth, the curds are added and pressed into the mould with even pressure using a follower or lid. This process extracts the remaining whey from the curds as they condense.
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Frequently asked questions
Some common cheeses that are made using mold include gorgonzola, stilton, brie, roquefort, blue, and camembert.
Mold is an essential component of the cheese-making process, giving cheeses their specific texture and flavor. Molds are typically applied to the outside of the cheese to form a crust and help the cheese age.
While cheese mold is primarily applied to the outside of the cheese, cheese culture is used to help form the substance of the cheese inside. Cheese culture is a group of specific bacteria strains used to help good bacteria flourish and create a more rich and developed flavor.
