Tag: Cheese mold

Despite a common misconception, the mold used to produce blue cheese is not the same strain used to make the antibiotic penicillin. This means that blue cheese dressing does not contain the antibiotic penicillin, though the cheese itself is made with a different, food-safe mold. The confusion arises from both substances belonging to the same genus of fungi, *Penicillium*.

According to the USDA, the Penicillium mold used in making cheeses like Brie and Roquefort is safe and cultivated under controlled conditions. But is Penicillium healthy to eat in general? The answer is complex, as most molds found on spoiled food are toxic and should never be consumed.

Over 1,000 different types of mold are known to exist, yet only a handful are used intentionally in the production of cheese. This intentional use is what creates confusion around the question: does cheese count as mold? The answer depends entirely on the type of cheese and how the mold appeared.

The creamy edible rind of brie cheese is created by the mold *Penicillium camemberti*, which belongs to the same genus as the mold that produces the famous antibiotic. This shared name has led many to question: **Is brie cheese an antibiotic?** The definitive answer is no, and understanding the science behind this distinction is key to informed nutrition.