Mold And Cheese Make A Great Team |
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The very word can cause shivers up and down one's spine. Mold gets a bad rap. Professionals are usually hired when mold occurs in our home. It can grow in rooms that are exposed to high levels of moisture, such as the bathroom or laundry. It can even cause allergies and respiratory problems. It's an unsuspecting villain that creeps up on you, growing in places that you would not even think it would grown on. So, despite the dangers that mold can cause, why is it good on certain foods? Why is it encouraged to grow on certain cheeses? Here is a list of several cheeses that are eaten with the mold that is encouraged to grow on them. Camembert Camembert is a creamy cheese that finds its origin in 18th century Normandy in France. It is one of the most famous French cheeses and is made in small rounds from unpasteurized cow's milk. The cow's milk is curdled and actually introduced to bacteria to increase mold production. It can be eaten with bread and fruit, but is particularly popular with Pate and Champagne. When buying Camembert cheese, look for one that is soft to the touch and does not have cracks in its rinds. A crack is an indication of poor aging and should be avoided. Brie Also originating from France in a province called Brie, is Brie, nicknamed the Queen of Cheeses. Brie is made with milk that has been curdled with rennet, the fourth stomach of common farm animals, such as goats, sheep, and cows. The curds are then spread out on molds, drained, removed from the molds, salted, introduced to bacteria. It is then placed in a cave to age for one month. The moldy rind is meant to consumed with the cheese for optimum flavor. The best Brie is made in France because it requires unpasteurized cow's milk to be made. The United States Department of Agriculture has banned the use of raw milk in cheeses less than 60 days old. Blue Cheese Blue cheese encompasses a wide variety of cheeses, such as Roquefort, Stilton, and Gorgonzola. Believed to be found by accident, it can be made with the milk of a cow, sheep, or goat. Introducing penicillium with thin, long skewers helps produce the mold in the cheese. When made correctly, it should be soft, dense, moist, and creamy with traces of blue mold running throughout the cheese. It can be eaten with crackers or used in salads and spreads.
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