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Cheese lovers, unite! It's that time of the year again when we celebrate one of the most intriguing and misunderstood delicacies in the world: moldy cheese! Yes, you read that right. National Moldy Cheese Day is here, and we're ready to debunk some of the most common myths surrounding this fascinating and often misunderstood food. So, grab your cheese knives and prepare to have your taste buds tickled as we dive into the delicious world of moldy cheese.
Myth 1: Moldy Cheese is Inedible
Let's start by busting the biggest myth of all: moldy cheese is inedible. Many folks believe that the presence of mold on cheese means it's gone bad and should be thrown away immediately. However, the truth is that mold is an integral part of some of the most famous cheese varieties in the world, like blue cheese, Roquefort, and Gorgonzola.
In fact, the mold on these cheeses, typically of the Penicillium variety, is intentionally introduced during the cheese-making process. It adds depth, character, and that delightful tangy flavor we all love. So, don't be afraid to indulge in a piece of well-aged blue cheese—it's not only edible but delicious!
The initial concept to grasp is that, in essence, microorganisms, such as mold, play a pivotal role in defining what we commonly recognize as cheese. Rich Morillo, a certified cheese professional and the cheese operations manager for Di Bruno Bros. says, "“In a lot of ways, cheese is mold,” in an article with Bon Appetit.
While there are exceptions, like fresh cheeses including mozzarella, ricotta, and queso fresco, which are intended for immediate consumption, the distinctive taste and texture of most cheeses are indebted to a remarkable microbial process. This process involves mold, bacteria, and various microorganisms feasting on the proteins and sugars found in milk, thereby converting them into a diverse array of delectable compounds. (Science is truly fascinating!)
Myth 2: All Mold on Cheese is Safe to Eat
While mold on some cheeses is perfectly safe and even encouraged, not all molds on cheese fall into this category. When it comes to cheese, there are two types of molds: beneficial and harmful. Beneficial molds are intentionally introduced during production and are safe to consume. Harmful molds, on the other hand, can spoil the cheese and make it unsafe to eat.
In many respects, the role of a cheesemaker and a cheesemonger involves the careful management of molds, ensuring that the appropriate type of mold thrives in the correct location and intervenes when needed.
Rich Morillo explains, "You’re babysitting and letting nature do its work. In the shop, one of the first things we do in the morning is check on the cheese and see if any mold has grown over the course of the night. We want the cheese to look nice for the customers, and a lot of people are squeamish around mold, so if we see a fluffy column of mold or a few specs of blue growing on the cut side of a wedge of cheese, we slice or scrape it off.” in an article with Bon Appetit.
Morillo suggests that it's quite uncommon to encounter mold on cheese that poses a significant health risk. However, that doesn't mean that you want to eat it necessarily.
To play it safe, avoid eating cheese with mold that doesn't belong there. If you spot mold on a cheese that isn't supposed to have any, it's best to cut away a significant portion (about one inch) around the affected area to ensure you're only enjoying the safe parts.
Myth 3: Moldy Cheese is Always Blue
While blue cheese is perhaps the most famous moldy cheese variety, it's far from the only one. Mold can come in various colors, not just blue. Some moldy cheeses are white, like Camembert and Brie, while others are green, gray, or even orange. Each type of mold imparts its unique flavor and texture to the cheese, making for a diverse and exciting cheese experience.
Myth 4: Moldy Cheese is Just for Snacking
Sure, moldy cheese makes an excellent snack with crackers or paired with a glass of wine, but don't limit yourself to just nibbling on it! Moldy cheese is incredibly versatile and can be used in various dishes, adding depth and complexity to your culinary creations. Try crumbling blue cheese into a salad, melting it over a juicy steak or burger, or even incorporating it into a creamy pasta sauce. The possibilities are endless!
On National Moldy Cheese Day, let's raise our cheese knives and celebrate the fascinating world of moldy cheese. We've debunked some common myths, so you can confidently explore the rich and diverse flavors that moldy cheeses have to offer. Whether you're a seasoned cheese aficionado or a cheese newbie, there's always something exciting to discover in the world of moldy cheese. So, go ahead, embrace the mold, and savor the deliciousness on your plate!
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