Understanding the Intentional Use of Mold in Cheesemaking
Cheese is not inherently mold, but rather a complex dairy product where certain types of molds are essential ingredients. The addition of these controlled microorganisms is a specific cheesemaking technique designed to develop particular flavors, aromas, and textures. Instead of being a sign of decay, these molds signify a carefully managed process of maturation.
Blue Cheeses: A Veined Wonder
Blue-veined cheeses, such as Roquefort, Gorgonzola, and Stilton, are a prime example of intentional mold usage. During production, cheesemakers inoculate the cheese with a specific mold, typically Penicillium roqueforti. The cheese wheels are then pierced with needles, allowing oxygen to enter and the mold to grow, creating the signature blue-green veins and pungent, sharp flavor profile. This mold is a safe, non-toxic strain, unlike the common household molds that cause spoilage.
Bloomy Rind Cheeses: The Velvety Exterior
Cheeses with soft, edible rinds, like Brie and Camembert, also rely on intentional mold. The milk is inoculated with Penicillium candidum, which forms a soft, velvety white rind on the exterior during the aging process. This mold works from the outside in, breaking down proteins and fats to create the cheese's characteristic creamy interior and mushroomy flavor. The result is a delicious, buttery cheese, not a spoiled one.
The Difference Between Good and Bad Mold
It is critical to distinguish between the edible, beneficial molds used in cheesemaking and the uncontrolled, harmful molds that can grow on cheese after opening. The key difference lies in intention, type, and control. Edible molds are specific, food-grade strains grown under controlled conditions, while spoilage molds are often wild, airborne spores that can produce mycotoxins.
Food Safety Rules for Mold on Cheese
- For hard and semi-soft cheese (e.g., Cheddar, Swiss, Parmesan): If you see mold, you can typically trim at least one inch (2.5 cm) around and below the visible spot. The mold roots generally cannot penetrate deep into the dense, low-moisture body of the cheese.
- For soft cheeses (e.g., Ricotta, Cottage Cheese, Cream Cheese, Crumbled Cheeses): You should discard the entire product if mold appears. The high moisture content allows mold roots and harmful bacteria to spread throughout the cheese unseen.
- For mold-ripened cheeses (e.g., Blue cheese, Brie): Inspect for unusual, fuzzy, off-color spots (like pink or gray) or an ammonia-like smell. If these are present, the cheese is spoiled and should be thrown out.
Comparison Table: Edible vs. Spoilage Mold
| Characteristic | Edible Mold in Cheese | Spoilage Mold on Cheese |
|---|---|---|
| Origin | Intentionally introduced specific cultures (Penicillium roqueforti, P. candidum) | Wild, airborne spores or cross-contamination |
| Appearance | Consistent, characteristic blue veins or a uniformly velvety white rind | Fuzzy, discolored spots (green, white, gray, black) with an inconsistent pattern |
| Effect on Flavor | Creates desired tangy, sharp, or mushroomy notes | Can produce off-flavors and odors |
| Safety | Considered safe for consumption in specific amounts for healthy adults | May produce harmful mycotoxins and harbor dangerous bacteria |
| Action | Enjoy as part of the cheese | Discard soft cheeses; trim hard cheeses carefully |
Conclusion: The Final Verdict
So, does cheese count as mold? The definitive answer is no, cheese is not mold, but rather a dairy product where certain types of cheese are intentionally created with specific, safe-to-eat molds. The beneficial molds of blue and bloomy rind cheeses are completely different from the fuzzy, uncontrolled molds that can signal spoilage. By understanding the difference and following proper food safety guidelines, you can confidently enjoy your favorite cheeses. For more information on safe handling, refer to guidelines from reputable sources like the Mayo Clinic.
Proper Storage for Prevention
To prevent unwanted mold growth on your cheese, proper storage is key. Following these simple steps can help preserve its quality and extend its shelf life:
- Wrap properly: Use cheese paper, parchment paper, or wax paper instead of plastic wrap. These materials allow the cheese to breathe, preventing moisture buildup.
- Control temperature: Store cheese in the refrigerator at temperatures between 34–38°F (1–3°C).
- Manage humidity: Keep cheese in a humid environment, like the refrigerator's vegetable drawer, to prevent it from drying out.
- Store separately: Avoid cross-contamination by keeping different types of cheese, especially mold-ripened ones, separate from one another.
