The Aromatic World of Moldy Cheese

If you love cheese, chances are you have come across a moldy cheese one way or another. Some people tend to shy away from it because of its pungent smell and appearance, but did you know that moldy cheese is a favorite among cheese connoisseurs? This distinct variety of cheese is made by introducing mold spores during the production process and allowing them to develop and grow within the cheese. In this blog post, we will take a look at some of the different kinds of moldy cheese popular all around the world.

Blue Cheese - One of the most iconic and commonly known moldy cheeses is Blue Cheese. This cheese is characterized by its blue veins of mold that run throughout the cheese, giving it a distinctive appearance and a sharp and tangy taste. The mold in Blue Cheese is Penicillium Roqueforti, a friendly mold that breaks down the fats and proteins in the cheese, creating that signature blue color and flavor.

Brie - Brie is a soft, creamy cheese with a bloomy rind, and while many variations do not have any mold, some types of Brie, like Brie de Meaux, have mold that creates a white, powdery rind. This mold is called Penicillium Candidum, and it develops while the cheese is being aged, adding a mushroom-like flavor to the cheese while also breaking down the cheese's proteins, creating a creamy texture.

Camembert - Similar to Brie, Camembert is a soft, creamy cheese with a bloomy rind, but it has a stronger and earthier flavor. The mold in Camembert is Penicillium Camemberti, and it's the culprit behind its bloomy rind and soft texture. This mold also contributes to the cheese's flavor, which is nutty, mushroom-like, and buttery.

Gorgonzola - Similar to Blue Cheese, Gorgonzola is a tangy and sharp cheese with a blue-green hue. Gorgonzola is made using Penicillium Glaucum and Penicillium Roqueforti molds, which lend the cheese its signature flavor and texture. This cheese is typically paired with honey, nuts, or figs for a rich sweet and savory experience.

Roquefort - Roquefort is a French cheese that is made exclusively from the milk of the Lacaune sheep. This cheese is characterized by its funky aroma, creamy texture, sharp, and tangy flavor. The blue veins in Roquefort are created by Penicillium Roqueforti, and it's aged in limestone caves in France, lending it its unique flavor profile.

Moldy cheese has a bad reputation, but it's a favorite among cheese lovers. The cheese molds play an essential role in creating the flavor and texture that make these cheeses so iconic. From the tangy and sharp taste of Blue Cheese to the earthy flavors of Camembert, there are so many different types of moldy cheeses to choose from. Whether you're a cheese fanatic or just looking to expand your palate, don't be afraid to give moldy cheese a try, who knows, you might just find your new favorite cheese!