Kamil Perry
The sight of mould on food can be off-putting, but when it comes to cheese, some people don't mind it. In fact, some cheeses, like blue cheese, are known for their mouldy appearance and are considered a delicacy. The mould in these cheeses is safe to eat and even adds to the flavour and texture. People tend to be more accepting of mould on cheese than on other foods because the mould used in cheesemaking is a specific, domesticated type of mould that is safe for human consumption. While most of the time, it is best to cut off mouldy parts of food, the right kind of mould in cheese can be enjoyed without worry.
| Characteristics | Values |
|---|---|
| People's liking for moldy cheese | The liking for moldy cheese varies from person to person. Some people like it, while others are squeamish around mold. |
| Reasons for liking moldy cheese | The mold in cheese is a specific kind that was used to make the cheese, and it enhances the flavor. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow creates an environment that prevents the production of toxins by the mold. The mold also accelerates the breakdown of proteins and fats, creating a unique flavor, texture, and aroma profile. |
| Health concerns | Most of the time, moldy cheese can be consumed by cutting off the moldy part. However, it is important to note that some molds, such as Aspergillus niger, can be harmful. |
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What You'll Learn
- The mould in cheese is a specific kind that is used to make the cheese, so it's edible
- Most moulds on cheese are safe for human consumption and even enhance the flavour
- The texture of mouldy cheese is often extra creamy, especially in proximity to the blue mould veins
- The mouldy exterior of hard cheeses like Parmesan or aged Cheddar doesn't usually penetrate the surface
- Mould in cheese can have antibacterial properties and the ability to overtake pathogens
The mould in cheese is a specific kind that is used to make the cheese, so it's edible
It is understandable to be concerned about the presence of mould on food items, especially cheese. However, it is important to distinguish between mould that is safe to consume and mould that indicates spoilage. The mould in cheese, such as the popular blue cheese, is a specific type of mould that is intentionally introduced during the cheesemaking process to impart distinct characteristics to the final product. This mould is safe for human consumption and is even beneficial in some cases.
Firstly, it is essential to understand that mould plays a crucial role in the cheesemaking process. By and large, microorganisms like mould are what transform milk into cheese. They do so by breaking down proteins and fats, resulting in the development of a wide range of flavourful compounds. This process, known as microbiological alchemy, gives cheese its unique texture and flavour. Thus, in many ways, cheese and mould are intricately linked.
The specific type of mould used in cheesemaking, such as P. Roqueforti and P. Glaucum, possesses natural antibacterial properties and the ability to overtake pathogens. Additionally, these moulds accelerate two crucial processes: proteolysis and lipolysis. Proteolysis is the breakdown of proteins, leading to an extra-creamy texture, especially around the blue mould veins. Lipolysis, on the other hand, is the breakdown of fats, contributing to the tangy, spicy, sharp, and strong flavour characteristic of blue cheeses. The combination of these processes creates a unique flavour, texture, and aroma profile that is highly sought after by cheese enthusiasts.
It is worth noting that not all moulds are created equal. While the specific moulds used in cheesemaking are safe and even beneficial, other types of mould may be problematic. For example, the dark black-grey mould Aspergillus niger, which is rarely found on cheese, can pose potential health risks. Additionally, mould on fresh foods like bread indicates spoilage and is typically accompanied by changes in appearance, texture, and aroma. Therefore, it is essential to differentiate between the specific moulds used in cheesemaking, which are safe, and other types of mould that may be harmful.
In conclusion, the mould in cheese, specifically used in the cheesemaking process, is a domesticated organism that is safe for human consumption. It contributes to the unique characteristics of the cheese, including its texture and flavour. However, it is always recommended to exercise caution and make informed decisions when consuming any food product with mould.
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Most moulds on cheese are safe for human consumption and even enhance the flavour
It is true that most moulds on cheese are safe for human consumption and can even enhance the flavour. This is because cheese, in many ways, is a product of mould. The exception to this is fresh cheeses, which are meant to be consumed soon after they are made, such as mozzarella, ricotta, and queso fresco. For most other cheeses, their distinct deliciousness and texture are owed to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk, transforming them into a wide range of flavourful compounds.
The mould on bread, on the other hand, is usually a result of random spores in the air. This is why people are often more hesitant to consume mouldy bread. Bread is also softer and has more air pockets, making it easier for toxic mould to infest. Mould on cheese, however, is usually a specific kind that was used to make the cheese and is therefore safe to eat. An example of this is the white rind on the outside of a wheel of brie, which is a type of mould.
It is important to note that not all moulds are safe for consumption. Some moulds, such as Aspergillus niger, can be harmful. Additionally, while many moulds are not problematic for our bodies, some dangerous moulds produce mycotoxins and aflatoxins, which can be harmful. Therefore, it is always important to exercise caution and knowledge when consuming mouldy cheese.
The job of cheesemakers often involves mould maintenance, ensuring that the right kind of mould is growing in the right place at the right time. This involves regularly checking the cheese and removing any unwanted mould growth. In most cases, mould roots will not penetrate deep into hard, salty cheeses like Parmesan or crumbly, long-aged cheddar. However, mould can penetrate deeper into semi-soft cheeses like Havarti or mild cheddar. Therefore, it is generally recommended to cut off the mouldy portion of the cheese and consume the remaining cheese.
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The texture of mouldy cheese is often extra creamy, especially in proximity to the blue mould veins
The texture of mouldy cheese is often a result of the moisture content of the cheese. Soft cheeses with a high moisture content, such as cream cheese, tend to spoil quickly and are more susceptible to mould. Hard cheeses like Parmesan have a much lower moisture content, making them less prone to spoilage and mould growth.
When mould grows on cheese, it can alter the texture and creaminess. The mould roots penetrate deeper into semi-soft cheeses like Havarti or mild Cheddar, affecting their texture. On the other hand, mould struggles to penetrate the surface of hard, salty cheeses, resulting in minimal textural changes.
The presence of blue mould veins in cheese indicates a high level of moisture, which contributes to a creamy texture. Blue moulds, such as Penicillium, thrive in wet environments and can grow extensively in cheeses with higher moisture content. The mould's growth and reproduction process can contribute to the creamy mouthfeel of the cheese.
Additionally, the creaminess of mouldy cheese can be attributed to the action of microorganisms. Mould, bacteria, and other microorganisms feed on the proteins and sugars in milk, transforming them into various compounds. This process can create a range of textures, and in the case of mouldy cheese, it often results in an extra creamy mouthfeel, especially around the blue mould veins where moisture is abundant.
In summary, the texture of mouldy cheese, particularly near blue mould veins, is often extra creamy due to the high moisture content and the activity of microorganisms. The moisture allows for the growth of mould, which can alter the cheese's texture, while the microorganisms produce compounds that contribute to its creamy mouthfeel.
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The mouldy exterior of hard cheeses like Parmesan or aged Cheddar doesn't usually penetrate the surface
The mouldy exterior of hard cheeses, like Parmesan or aged Cheddar, doesn't usually penetrate the surface. This is because mould grows roots, similar to a houseplant, and the fuzz on the exterior might have little tendrils that grow downwards. How far these roots go depends on the moisture level of the cheese. Microorganisms, like mould, thrive in wet environments and are less active in dry ones. This means that mould will barely be able to penetrate the surface of hard, salty cheeses like Parmesan or a crumbly, long-aged Cheddar.
In general, mouldy cheese should be discarded, but sometimes it is okay to cut off the mouldy part and eat the rest of the cheese. Harder, aged cheeses, like aged Cheddar or Parmesan, can be salvaged by scraping off the mould. On the other hand, fresh soft cheeses, like ricotta, mascarpone, and chèvre, should be thrown away because the damp environment allows mould to penetrate deep into the cheese and negatively impact its flavour. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible.
It is important to note that while most moulds are not harmful, some types, like the dark black-grey mould Aspergillus niger, can be dangerous. Additionally, mould can compromise the taste of cheese, even if it is not toxic. Therefore, it is essential to assess the type of cheese and the extent of mould growth before deciding whether to cut it off or discard the cheese entirely.
Cheese lovers can avoid the mould issue by sticking to long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda. These cheeses are less likely to develop mould, as they have aged for 18 months or longer. Proper storage is also key to preventing mould growth.
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Mould in cheese can have antibacterial properties and the ability to overtake pathogens
Mould plays a crucial role in the cheesemaking process, with most cheeses owing their distinct flavours and textures to the mould, bacteria, and microorganisms that feed on milk proteins and sugars. While mouldy cheese may evoke disgust, many people unknowingly consume and enjoy cheese with mould, such as Brie, Camembert, and Blue Cheese.
Mould in cheese can exhibit antibacterial properties, which contribute to its safety for consumption. While the presence of mould on cheese may raise food safety concerns, it is important to understand that most moulds on cheese are unlikely to cause harm. In fact, the right kinds of mould are intentionally cultivated by cheesemakers to enhance flavour and texture.
The growth of beneficial mould on cheese can inhibit the proliferation of undesirable pathogens. This antibacterial quality of mould helps prevent the growth of harmful bacteria, such as E. coli and Listeria, which could pose health risks. By competing for nutrients and producing antimicrobial compounds, the desirable moulds can suppress the growth of pathogenic microorganisms.
Additionally, mould in cheese has the ability to overtake pathogens. The moulds that are intentionally introduced or encouraged during cheesemaking can outcompete and suppress the growth of undesirable microorganisms. This competitive exclusion is advantageous as it helps prevent the growth of harmful bacteria that could cause foodborne illnesses.
However, it is crucial to exercise caution when encountering mould on cheese. While most moulds on cheese are safe, certain types of mould, such as Aspergillus niger, can be toxic. Therefore, it is recommended to assess the type of cheese and the extent of mould growth before deciding whether to cut off the mouldy portion or discard the cheese entirely.
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Frequently asked questions
People like moldy cheese because the mold enhances the flavor and texture of the cheese. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow creates an environment that is safe from toxin production.
Yes, moldy cheese is generally safe to eat. The mold in cheese is a domesticated organism and a specific kind that was used in the cheesemaking process, so it's edible.
Mold on bread comes from random spores in the air, while the mold on cheese is a specific kind used in the cheesemaking process. Also, mold grows on the outside of cheese, and it is easier to cut off. Bread has many air pockets, making it more susceptible to toxic mold infestation.
There are many types of moldy cheese, including Blue Cheese, Stilton, Brie, and Bleu Cheese.
Most of the time, you can simply cut off the moldy part of the cheese and consume the rest. However, it is important to note that if you are squeamish about mold, it is better to discard the cheese. Some rare types of mold, such as Aspergillus niger, can be harmful, so it is essential to be cautious and aware of the different types of mold.
