Knowing the Types of Moldy Cheese


types of moldy cheese

Types of moldy cheese are as varied as its cheeses. This is due mostly to the procedure of how they are produced, which can be from a simple start over the mould while some cheeses grow mold during their production, as in with most other cheeses. Other reasons can include the environmental conditions in the area in which the cheese was produced or the way it was stored at the time of the production, for example, warm temperature and damp conditions.

Brie

A group of people on a beach

The most common of all types of moldy cheese, and also the most likely to be consumed, is the blue cheeses such as brie. They are most likely to be eaten in their young fresh state, although this will change as the cheese matures. Aged Brie usually has a very distinct yellow colour to it, similar to that of a blueberry. The colour of brie may darken as it matures, however. Many people use Brie to make their own bread, and many choose to buy Brie for this reason.

Emmentaler

A woman looking at the camera

Some other types of cheese that are commonly produced are Stilton, Gouda, Camembert and Swiss. These cheeses are all produced on smaller farms, unlike cheeses such as Emmentaler or Parmesan, which are farmed on large farms. Most farm cheeses are hand-made and have a specific set of traits, such as their flavour, texture, storage conditions. All types of farm cheese are prone to bacterial contamination and this means that they should be consumed with caution. It is best to purchase them from reputable farm suppliers.

Cream Cheese

White or cream cheese is produced by rendering milk, which is the process of using a part of the animal intestine to extract the curds or whey, which in turn produces the white cheese. There are two types of cheese, white and yellow. The most popular cheese varieties are American and Swiss. Although they are produced from different milk sources, they have the same taste and smell.

Roquefort

Cheeses produced in the country include Pecorino, which is a soft white cheese that is produced in the Italian region of Tuscany. Roquefort is a soft yellow cheese that comes from the department of Provence in France. Both contain a milk residue that makes them very rich in nutrients. Feta cheese is a cheese that is produced in the Greek city of Greece, which is a flat white cheese that has a sharp, pungent taste. Roquefort and Feta are commonly used in Italian food, although Roquefort can also be found on grocery shelves.

Feta And Cheddar

It is possible to eat all three types of cheese, although many diners prefer to have only one type so as to prevent digestive problems during digestion. Some diners like the distinctive taste and texture of Roquefort and appreciate the rich, creamy flavour, but others prefer to avoid the strong odour and texture of Roquefort, which is why Feta and Cheddar are so often used in Italian cooking. Pecorino is a cheese that is similar to Roquefort, but it is usually produced from pasteurized milk instead of fresh milk and is milder in flavor and color.

Provolone

Another popular cheese that has moldy overtones is Provolone, white, cow milk-based cheese. This cheese is also used in Italian cooking and is often served on pasta sauces. It is well known for its pungent taste and is not recommended for those with digestive issues or heartburn. These cheeses can be found in different shapes, sizes and colors as well as flavors. Yellow cheeses such as Stilton and Gouda are more pungent than the Roquefort and Feta, while Cheddar is milder in flavor.

Wrapping Up

In recent years, some cheeses have gone into a white category, which are made from pasteurized milk and then processed to remove any enzymes or bacteria that may have been present in the milk. Pecorino as well as Gouda are examples of this type of cheese. Other cheeses that are commonly found in Italian cooking include Roquefort, Camembert and Swiss. The types of moldy cheeses available commercially today will vary depending on the production process, as well as the intended final flavor and texture.

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter