Is Blue Cheese the Only Cheese with Mold? Unveiling the World of Moldy Cheeses

Cheese, a culinary staple enjoyed worldwide, comes in a dizzying array of flavors, textures, and appearances. One particular type, blue cheese, is instantly recognizable by its characteristic blue or green veins of mold. This naturally leads to the question: Is blue cheese the only cheese with mold? The answer, perhaps surprisingly, is a resounding no. While blue cheese prominently displays its mold, other cheeses also rely on mold for their unique qualities and flavor profiles. Let’s delve into the fascinating world of cheese and discover the diverse roles mold plays in cheesemaking.

The Role of Mold in Cheesemaking

Mold, often viewed negatively in other contexts, is a crucial ingredient in the creation of many exceptional cheeses. It’s not just about blue cheese; mold contributes to the texture, aroma, and, most importantly, the flavor of various cheeses. Cheesemakers carefully select specific mold strains, cultivating them under controlled conditions to achieve desired results.

The introduction of mold cultures can happen at different stages of the cheesemaking process. Sometimes, mold spores are added directly to the milk before rennet is added. Other times, they are sprayed onto the surface of the cheese during the aging process. The environment in which the cheese ages, including temperature and humidity, also significantly influences mold growth.

The mold works its magic through enzymatic activity. These enzymes break down proteins and fats in the cheese, producing a variety of flavor compounds. These compounds can range from fruity and nutty notes to sharper, more pungent flavors. The specific type of mold used and the conditions of aging dictate the final flavor profile of the cheese.

Beyond Blue: Other Cheeses That Embrace Mold

While blue cheese may be the most well-known example, many other cheeses rely on mold for their distinctive characteristics. These molds contribute to the cheese’s rind, texture, and overall flavor complexity.

Surface-Ripened Cheeses

Surface-ripened cheeses, such as Brie and Camembert, are ripened from the outside in. They develop a soft, bloomy rind covered in a white mold, typically Penicillium candidum. This mold contributes to the creamy texture and delicate, earthy flavors of these cheeses.

The white mold on Brie and Camembert breaks down the proteins in the cheese, resulting in a softer, almost runny texture as the cheese ages. The flavor also evolves over time, becoming more intense and complex.

Cheesemakers carefully control the humidity and temperature in aging rooms to promote the growth of the desired mold while preventing the growth of undesirable molds or bacteria.

Washed-Rind Cheeses

Washed-rind cheeses undergo a unique aging process that involves regularly washing the rind with brine, beer, wine, or other liquids. This washing process encourages the growth of specific bacteria and molds, often Brevibacterium linens, which contribute to the cheese’s pungent aroma and distinctive orange or reddish rind.

The washing process also helps to control the pH of the cheese surface, creating a favorable environment for the desired microorganisms to thrive. These microorganisms produce enzymes that break down proteins and fats, resulting in complex flavors and aromas.

Examples of washed-rind cheeses include Époisses, Taleggio, and Livarot. These cheeses are known for their strong, often barnyard-like aromas and their creamy, rich textures.

Mold-Enhanced Flavor Profiles

Beyond surface molds, some cheeses incorporate molds internally to enhance their flavor profiles in less visually obvious ways than blue cheese. Certain cheddar varieties, for example, may develop subtle mold growth that contributes to their sharpness and complexity. These molds may not be as prominent as the blue veins in blue cheese, but their presence significantly impacts the cheese’s overall taste.

These internal molds often develop naturally as the cheese ages, influenced by the specific environment and the cheesemaking process. While not intentionally added, their presence is often welcomed by cheesemakers as a sign of a well-aged and flavorful cheese.

Understanding Different Types of Cheese Molds

Different types of molds are used in cheesemaking, each contributing unique characteristics to the final product. Two of the most common types are Penicillium and Geotrichum.

*Penicillium* Molds

Penicillium is a genus of molds that includes several species commonly used in cheesemaking. Penicillium roqueforti is the mold responsible for the blue veins in blue cheese, while Penicillium candidum is used to create the white, bloomy rind on Brie and Camembert.

Penicillium molds produce enzymes that break down proteins and fats, contributing to the cheese’s texture and flavor. The specific flavor compounds produced vary depending on the species of Penicillium used.

• Penicillium roqueforti contributes to the sharp, peppery, and slightly salty flavor of blue cheese.
• Penicillium candidum contributes to the creamy, mushroomy, and slightly earthy flavor of Brie and Camembert.

*Geotrichum* Molds

Geotrichum candidum is another mold commonly found in cheesemaking. It is often used in combination with other molds and bacteria to create complex flavor profiles.

Geotrichum contributes to the development of a wrinkled or brain-like rind on some cheeses. It also helps to neutralize the acidity of the cheese surface, creating a more favorable environment for other microorganisms to grow.

The presence of Geotrichum can also contribute to the cheese’s texture, making it smoother and creamier.

The Safety of Mold in Cheese

The mold found in cheese is generally safe to eat. Cheesemakers carefully select specific strains of mold that are known to be harmless and contribute to the cheese’s desired characteristics. These molds are cultivated under controlled conditions to ensure their purity and safety.

However, it’s essential to distinguish between the beneficial molds used in cheesemaking and the undesirable molds that can grow on spoiled food. These undesirable molds can produce toxins that are harmful to humans.

If you find mold on cheese that is not supposed to be there, it’s best to discard the cheese. Signs of undesirable mold include fuzzy or slimy textures, unusual colors (such as black or pink), and unpleasant odors.

A Deeper Look at Blue Cheese

Since it’s the namesake of the question, let’s explore blue cheese in greater detail. Blue cheese encompasses a range of cheeses characterized by their blue or green veins of mold. These veins are created by introducing Penicillium roqueforti or Penicillium glaucum into the cheese during the cheesemaking process.

After the cheese is formed, it is pierced with needles to allow air to circulate, promoting mold growth. The mold develops throughout the cheese, creating the characteristic blue veins.

Different types of blue cheese vary in flavor and texture depending on the type of milk used (cow, sheep, or goat) and the cheesemaking process. Some popular examples include Roquefort, Stilton, and Gorgonzola.

Storage and Handling of Moldy Cheeses

Proper storage and handling are crucial for maintaining the quality and safety of moldy cheeses.

Wrap the cheese tightly in cheese paper or parchment paper and store it in the refrigerator. This will help to prevent the cheese from drying out and absorbing odors from other foods.

Avoid storing moldy cheeses in plastic wrap, as this can trap moisture and promote the growth of undesirable molds.

When serving moldy cheese, allow it to come to room temperature for about 30 minutes before serving. This will allow the flavors to fully develop.

Use a separate knife for cutting moldy cheeses to prevent cross-contamination with other foods.

Conclusion: Mold is More Than Meets the Blue Vein

So, is blue cheese the only cheese with mold? Absolutely not. Mold is a vital component in the creation of a wide variety of cheeses, contributing to their unique flavors, textures, and aromas. From the bloomy rinds of Brie and Camembert to the washed rinds of Époisses and Taleggio, mold plays a crucial role in the world of cheese. Understanding the different types of molds and their effects on cheese can enhance your appreciation for this diverse and delicious food. Embracing the world of moldy cheeses opens up a world of culinary possibilities and flavor experiences.

Is Blue Cheese the Only Cheese with Mold?

No, blue cheese is definitely not the only type of cheese that intentionally incorporates mold. While blue cheeses like Gorgonzola, Stilton, and Roquefort are perhaps the most well-known examples of moldy cheeses, there are many other varieties around the world that utilize various types of molds to achieve unique flavors and textures. These molds can be found on the surface of the cheese, within its interior, or both.

Examples of non-blue moldy cheeses include Brie and Camembert, which have soft white rinds created by Penicillium candidum mold. These surface molds contribute to the cheese’s bloomy rind and creamy texture. Other cheeses, like some cave-aged cheddars, also develop a natural rind with mold as part of their aging process, contributing to their distinctive flavor profile.

What Types of Mold Are Used in Cheesemaking?

The most common type of mold used in cheesemaking is Penicillium. Different species of Penicillium are employed to create distinct characteristics. For example, Penicillium roqueforti is responsible for the blue veins and pungent flavor of Roquefort, Gorgonzola, and Stilton.

Another common species is Penicillium camemberti (also sometimes referred to as Penicillium candidum), which creates the white, bloomy rind found on cheeses like Brie and Camembert. It’s crucial to understand that cheesemakers carefully select and cultivate these specific mold species to ensure food safety and desired flavor outcomes.

Is It Safe to Eat Moldy Cheese?

Yes, it is generally safe to eat cheese that has been intentionally made with mold. The molds used in cheesemaking are specifically selected for their safety and flavor-enhancing properties. Cheesemakers control the growth of these molds during the cheesemaking process to prevent the growth of harmful bacteria or undesirable molds.

However, it’s essential to distinguish between intentional mold and unwanted mold growth. If a hard cheese, like cheddar, develops mold due to improper storage, it is generally safe to cut away the moldy portion and consume the rest, as the mold is unlikely to have penetrated deeply. In contrast, soft cheeses like cream cheese or cottage cheese, should be discarded if mold appears, as the mold can easily spread throughout the cheese.

How Does Mold Affect the Flavor and Texture of Cheese?

Mold plays a critical role in developing the distinctive flavor and texture profiles of various cheeses. Molds produce enzymes that break down fats and proteins within the cheese, leading to the release of flavorful compounds that contribute to the cheese’s unique taste. For example, in blue cheeses, the mold breaks down fatty acids, creating the characteristic piquant and sometimes spicy flavors.

In cheeses like Brie and Camembert, the surface mold contributes to the softening of the cheese, resulting in a creamy, almost runny texture as the cheese ages. The mold also imparts earthy, mushroomy, and sometimes slightly ammonia-like flavors to the rind and the cheese itself. Therefore, the controlled use of mold is essential for creating many of the world’s most beloved cheeses.

How Are Moldy Cheeses Made?

The process of making moldy cheese varies depending on the type of cheese, but generally involves introducing the desired mold spores at some point during the cheesemaking process. For blue cheeses, the spores of Penicillium roqueforti are typically added to the milk or curds before pressing. After the cheese is formed, it is pierced with needles to allow oxygen to penetrate, encouraging the mold to grow and form the characteristic blue veins.

For cheeses like Brie and Camembert, the Penicillium camemberti spores are often sprayed onto the surface of the cheese after it has been formed. The cheese is then aged under specific conditions of temperature and humidity to allow the mold to bloom and create the white, bloomy rind. The environment is carefully controlled to prevent the growth of unwanted molds and bacteria.

What Should I Look for When Buying Moldy Cheese?

When purchasing moldy cheese, it’s important to examine it carefully for signs of quality and freshness. For blue cheeses, look for a consistent distribution of blue veins throughout the cheese, with no signs of excessive dryness or discoloration. The cheese should have a pleasant aroma characteristic of the specific type of blue cheese.

For cheeses like Brie and Camembert, the rind should be evenly white and free of any discoloration or slimy patches. A slight aroma of ammonia is normal, especially in aged cheeses, but a strong, overpowering smell could indicate spoilage. If you are unsure, ask the cheesemonger for a sample to taste before buying.

How Should I Store Moldy Cheese?

Proper storage is essential to maintain the quality and prevent spoilage of moldy cheese. Generally, moldy cheeses should be stored in the refrigerator, wrapped loosely in cheese paper or parchment paper, then placed in a resealable plastic bag or container. This allows the cheese to breathe while preventing it from drying out or absorbing odors from other foods in the refrigerator.

Avoid wrapping the cheese tightly in plastic wrap, as this can trap moisture and encourage the growth of unwanted bacteria. It is also advisable to store moldy cheeses separately from other cheeses to prevent cross-contamination. Before serving, allow the cheese to come to room temperature for about 30 minutes to an hour to enhance its flavor and texture.