Mould Ripened Cheese

Definition and Scope

Mould-ripened cheeses develop their distinctive characteristics through controlled fungal growth during maturation. These cheeses feature edible moulds like Penicillium camemberti or Penicillium roqueforti intentionally introduced to the curds. The category includes both soft surface-ripened varieties and blue-veined cheeses where mould develops internally.

This cheese family spans textures from creamy and spreadable to firm and crumbly. Key examples range from French Brie and Camembert to English Stilton and Italian Gorgonzola. The mould’s enzymatic activity fundamentally transforms the cheese’s texture and flavor profile during aging.

Production Process

Manufacturers introduce mould spores either by mixing them into the curds or spraying onto formed cheese surfaces. For blue cheeses, wheels are typically pierced with needles to create oxygen channels for internal mould development. Temperature and humidity controls are critical throughout the several-week to several-month aging period.

The moulds break down proteins and fats through enzymatic action, creating the characteristic soft texture and complex flavors. White-rind varieties develop a velvety crust while blue cheeses show distinctive veining. Production requires precise environmental controls to ensure proper mould growth while preventing undesirable contamination.

Sensory Profile

These cheeses typically exhibit earthy, mushroomy notes with varying degrees of pungency. White mould varieties offer buttery, mild flavors when young that intensify to ammonia-like notes when overripe. Blue cheeses deliver sharper, saltier profiles with peppery or spicy undertones from the veining.

Texture ranges from the oozing creaminess of ripe Brie to the crumbly yet moist consistency of Roquefort. The rind contributes additional earthy flavors and contrasting texture. Aging duration significantly impacts both flavor intensity and textural development across all mould-ripened varieties.

Culinary Applications

Mould-ripened cheeses serve as exceptional table cheeses when served at room temperature to maximize flavor release. They pair wonderfully with fruits like pears and apples, nuts, and honey. Full-bodied wines like Burgundy or port typically complement their robust flavors.

In cooking, these cheeses add depth to sauces, stuffings, and baked dishes when their distinctive flavors can withstand heat. Blue varieties crumble well over salads and steaks, while softer types spread easily on breads and crackers. The rind is generally edible though some prefer to remove it for milder taste.

Regional Examples

France produces iconic mould-ripened cheeses including Camembert de Normandie with its white rind and Roquefort made from sheep’s milk. These products often carry protected designation of origin status ensuring traditional production methods. French varieties typically feature more subtle flavors compared to stronger international versions.

England contributes Stilton, a blue cheese with crumbly texture and complex flavor profile. Italy offers Gorgonzola Dolce and Piccante with varying intensity levels. Modern cheesemakers worldwide now create their interpretations while traditional European producers maintain centuries-old techniques.

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