Mold in blue cheese gives it flavor.
Mold is a fungus that thrives on many of the same nutrients as mammals. It grows on foods rich in protein, vitamins and minerals. Cheese is an excellent source of these components, so mold commonly develops on it.
Good Mold
Some of the world's most popular cheeses are created using mold in their production. Specific molds are cultured to invade flavorful cheeses like Gorgonzola, Stilton, Roquefort and blue cheeses, which is how the blue veins are formed in the cheeses. Mold also creates the tasty rinds on Brie and Camembert cheeses.
Bad Mold
Mold that forms after cheese is purchased causes spoilage. It turns the surface various shades of green and blue and often forms fuzzy white spores. Keeping cheese cold and tightly wrapped prevents mold growth.
Considerations
Minimal mold growth on hard cheeses like Parmesan, aged mozzarella and cheddar can be safely removed with a knife. Soft cheeses that show any signs of mold should be discarded because the mold can invade them internally and, although not always visible, significantly contaminate the cheese and cause stomach disorders.
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