Kamil Perry
Cheese is a food that's often associated with mould. Some cheeses are deliberately made with mould to give them their distinctive flavour and texture, but mould can also grow on cheese that's been forgotten about in the fridge. This mould can be white or blue and, while it's not necessarily harmful, it will change the taste of the cheese.
| Characteristics | Values |
|---|---|
| Appearance | Blue and white |
| Texture | Fuzzy |
| Taste | Compromised |
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What You'll Learn
Blue and white moulds are harmless and can be cut off
Blue moulds are the main group of internal mould-ripened cheeses. The cheesemaker adds Penicillium roqueforti mould to the milk during the cheesemaking process. These microbes need oxygen to grow, so the cheesemaker pierces each wheel with a long, thick needle during the ageing process. This lets in oxygen and allows the mould to grow throughout the interior. Blue moulds are harmless and can be cut off.
White moulds are found on the exterior of cheeses such as brie, camembert, trillium and little lucy brie. This is known as 'cat's fur' and the cheesemaker pats down the mould, flips the cheese over and lets the process repeat. The result is a savoury, mushroomy white rind that makes these cheeses delicious. White moulds are harmless and can be cut off.
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Penicillium candidum is the white mould found on brie
Brie starts off looking like a disc of fresh cheese, then grows a whole lot of fuzzy white mould. The cheesemaker pats the mould down, flips the cheese over, and lets the process repeat. This results in the savory, mushroomy white rind that makes brie and other so-called "bloomy rind" cheeses delicious but also different from all other cheeses.
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 varieties with colourful veins running through the paste are the main group of internal mould-ripened cheeses. The maker adds Penicillium roqueforti mould to the milk during cheesemaking. Those microbes need oxygen to grow, so the cheesemaker also pierces each wheel with a long, thick needle during the ageing process. This lets in oxygen and allows the mould to grow throughout the interior.
Some of the same blue and white moulds that are used in cheesemaking will keep reproducing and breaking down fats and proteins after you’ve brought the product home.
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Blue moulds are found in stinky stilton
Other cheeses that are externally ripened include bloomy rinds like brie, camembert, trillium, and little lucy brie. These cheeses are also mouldy, but the mould grows on the exterior of the cheese, rather than the interior.
If you find mould on a cheese that is not supposed to be mouldy, such as a half-eaten wedge of cheese at the back of the fridge, it is best to cut off the mouldy part and throw it away.
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Penicillium roqueforti is added to milk during cheesemaking
Famous blue cheeses made with Penicillium roqueforti include Roquefort, a French sheep's milk cheese that relies heavily on the mould for its signature taste and look. Other blue cheeses that use Penicillium roqueforti include Gorgonzola, an Italian variety, and Stilton, an English blue cheese with a milder flavour and a creamy texture.
Penicillium roqueforti is added to milk in small amounts, typically around 1/16 to 1/8 teaspoon per 1/4 cup of milk. The mould powder is allowed to re-hydrate for 30 minutes before being added to the rest of the milk. This process of adding the mould directly to the milk is one of two ways to add Penicillium roqueforti to cheese, the other being to add it to the finished curds.
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Oxygen is needed for mould to grow
Mould is a natural part of the cheesemaking process, but it can also grow on cheese that has been forgotten in the fridge. The mould that grows on cheese in the fridge is usually blue and white, and it reproduces and breaks down fats and proteins.
Brie, Camembert, and other "bloomy rind" cheeses have a thick white rind on the outside, which is also a type of mould called Penicillium candidum. The cheesemaker pats down the mould, flips the cheese over, and repeats the process to create the distinctive rind.
If you find mould on cheese in your fridge, it is usually safe to cut it off and continue consuming the cheese. However, the mould-affected part of the cheese may not taste the way it was intended to, and it is important to practise good food safety and hygiene.
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Frequently asked questions
The mould that grows on bad cheese is different from the mould that is a part of the cheesemaking process. It can be blue or white and will reproduce and break down fats and proteins.
It depends on the type of mould. If it's a mould that's meant to be there, like the white rind on brie, then it's safe to eat. If it's a different type of mould, it's best to cut it off and throw it away.
To prevent mould from growing on your cheese, make sure to store it properly. Keep it in an airtight container in the fridge and try to eat it within a few weeks of purchasing.
