White Mold Cheese

Blue cheeses gradually moved from the category of exotic to familiar products like spiced bread or jamon. You no longer need to go to France for real brie – just go down to the nearest supermarket. But what lies behind the dense snow-white crust and viscous creamy texture of the cheese?

The Physicians Committee for Responsible Medicine claims that the product is 70% dangerous trans fats, and the remaining 30% is a good source of calcium (Ca). What you need to know about blue cheeses and how safe are they for the human body?

General product characteristics

White mold cheeses are soft, oily creamy flesh and a thick white crust.

For the production of the product, special types of mold from the genus Penicillum are used, which are safe for the human body. The ripening period of cheeses is about 5 weeks and can vary in both directions depending on the variety and characteristics of the product. The shape of white cheese is standard – oval, round or square.

Interesting: cheeses with white mold are considered the smallest group compared to, for example, blue or red. They appeared much later on the shelves of supermarkets and for a long time retained a high cost.

Popular white mildew product varieties

Bree

It is this type of blue cheese that has gained particular popularity. It is a soft cheese made from cow’s milk. Its name is associated with the French province, which is located in the central region of Ile-de-France – this place is considered the birthplace of the product. Bree has gained worldwide popularity and recognition. It is made in almost every corner of the planet, bringing a special touch of individuality and geographical recognition. That is why it is customary to talk about the Brie family of cheeses, and not about a specific product.

Historical note: brie since ancient times was considered a royal dessert. Blanca of Navarre, Countess of Champagne, often sent white cheese as a precious gift to King Philip Augustus. The whole royal court was delighted with the taste and aroma of cheese, so for each holiday retinue was looking forward to another moldy gift. Henry IV and Queen Margot did not hide their love for Brie either.

The peculiarity of brie is a pale color with subtle grayish blotches. The delicate texture of the pulp is covered with a layer of noble mold Penicillium camemberti or Penicillium candidum. Most often, the product is made in the form of a cake with a diameter of up to 60 centimeters and a thickness of up to 5 centimeters. The mold crust is characterized by a pronounced ammonia aroma, and the cheese itself gives off a slight smell of ammonia, but this does not affect its taste and nutritional properties.

Young brie has a delicate mild taste. The older the cheese, the more sharp and spicy notes in its flavor palette. Another rule that applies to brie is that the spiciness of the cheese depends on the size of the tortilla. The thinner it is, the sharper the product. Cheese is produced on an industrial scale at any time of the year. It is classified among the so-called universal French cheeses, as it is equally well suited for a family lunch or a special gourmet dinner.

Advice. To achieve a delicate texture and dense crust, remove the brie from the refrigerator a few hours before the meal. The optimum storage temperature is +2 to -4 °C.

Boulet d’Aven

This is a French flavored cheese based on cow’s milk. The product name is associated with the city of Aven. It was from Aven that the rapid history of blue cheese began.

Initially, skim cream from cow’s milk was used for the base of the cheese. Over time, the recipe changed, and the main component was the fresh sediment of Marual cheese. The raw materials are crushed, mixed with an abundance of seasonings (tarragon, cloves, pepper and parsley are most often used), after which they are shaped into balls or cones. The cheese crust is tinted with a special annatto plant, sprinkled with paprika and white mold. The ripening period of cheese is from 2 to 3 months. During maturation, the crust is periodically soaked in beer, which provides additional flavor and aroma accents.

Triangular or round pieces of cheese weigh no more than 300 grams. The product is covered with a wet red crust, which consists of paprika and mold. Under it hides the white flesh with bright splashes of spices. The fat content of the product is 45%. The main notes of taste provide tarragon, pepper and dairy base. Bulet d’Aven is eaten as a main course or served as a snack for gin or red wines.

Camembert

It is a type of soft fatty cheese. It, like most cheese products, is prepared on the basis of cow’s milk. Camembert is painted in a pleasant light creamy or snow-white shade, covered with a dense crust of mold. The outside of the cheese is covered with Geotrichum candidum, on top of which the fluffy mold Penicillium camemberti additionally develops. The peculiarity of the product lies in the taste – a delicate creamy taste is combined with noticeable mushroom notes.

Interestingly, the French writer Leon-Paul Farg wrote that Camembert’s scent is comparable to “the smell of the feet of God” (Le camembert, ce fromage qui fleure les pieds du bon Dieu).

Camembert is based on whole cow’s milk. In some cases, a minimum amount of skimmed milk is introduced into the composition. From 25 liters of milk liquid, you can get 12 heads of cheese with the following parameters:

• thickness – 3 centimeters;
• diameter – 11,3 centimeters;
• weight – 340 grams.

Hot weather can adversely affect the maturation of the product, so cheese is prepared from September to May. Unpasteurized milk is poured into massive forms, left for some time, then rennin rennet is added and the mixture is allowed to curdle. During production, the liquid is periodically mixed to prevent sludge cream.

Ready clots are poured into metal molds and left to dry overnight. During this time, Camembert loses about ⅔ of its original mass. In the morning, the technology is repeated until the cheese acquires the necessary structure. Then the product is salted and put on the shelf for maturation.

Important: the growth and type of mold depends on the temperature indicators of the room in which the cheese matures. The specific taste of Camembert is due to the combination of different types of mold and their subsequent development. If the sequence is not followed, the product will lose the necessary texture, crust and taste.

Camembert is transported in light wooden boxes or several heads are packed in straw. The shelf life of cheese is minimal, so they are trying to sell it as soon as possible.

Neuchatel

French cheese, which is produced in Upper Normandy. The peculiarity of the neuchatel consists in a dry dense crust covered with fluffy white mold, and an elastic pulp with a mushroom scent.

The manufacturing technology of the nechatel has not changed much over the several centuries of the existence of the product. Milk is poured into warm containers, rennet, whey are added and the mixture is left for 1-2 days. After that, the whey is drained, mold fungi are launched into the vat, after which the cheese mass is pressed and left to dry on wooden racks. The neuchatel is salted by hand and left to mature in the cellar for at least 10 days (sometimes the ripening period is extended to 10 weeks to achieve a sharp taste and mushroom notes).

The fat content of the finished product is 50%. The crust is formed dry, velvety, completely covered with white uniform mold. Neuchatel is known for a special form of filing. Most often, it is prepared and sold in the form of a large or miniature heart, rather than a traditional oval, circle or square.

Useful properties of the product

Behind the specific smell and unattractive appearance lies not only a masterpiece of cheese production, but also a storehouse of benefits for the human body. The Penicillium mold that coats the product is considered noble and very beneficial. Why?

In the cheese industry, Penicillium roqueforti and Penicillium glaucum are most often used. They are added to the mass by injection, after which they are waiting for ripening and mold growth. Penicillium fights pathological bacteria in the body, kills harmful microflora, cleanses the intestines and improves the functionality of the heart.

Scientists have identified a specific phenomenon called the “French Paradox”. The paradox itself is that France has the lowest rate of heart attacks in the world. This is attributed to the abundance of red wine and cheese with noble mold in the daily diet of the French. Cheese is indeed known for its anti-inflammatory effect. It helps to cleanse joints and blood vessels, protects them from inflammation, and increases functional activity.

Interesting: Penicillium slows down the aging process of the human body and, as a nice bonus, helps to get rid of cellulite.

The composition of cheeses with white mold includes retinol (vitamin A), calciferol (vitamin D), zinc (Zn), magnesium (Mg), potassium (K) and calcium (Ca). All of these nutrients help maintain the health and quality of our bodies.

Useful properties of cheese:

• strengthening the bone skeleton, muscle system and teeth;
• reducing the risk of multiple sclerosis;
• improvement of control over one’s own psycho-emotional state, harmonization of the nervous system;
• normalization of metabolic processes;
• additional protection and strengthening of the immune system;
• control of water balance in cells and tissues;
• increase efficiency, stimulate brain cells, improve memory and cognitive functions;
• reduced risk of developing breast cancer;
• start the process of natural fat splitting.

But there is also the other side of the coin. The main component of cheese is milk of animal origin. Scientists have proven that an adult does not need milk, and its abundant consumption leads to unpleasant symptoms – acne, intestinal problems, poor metabolism, allergic reactions, nausea and vomiting.

If possible, give preference to cheeses based on sheep or goat milk. They contain less milk sugar, which we stop absorbing when we reach 5-7 years. The main thing is not to abuse the cheese. This is a fairly high-calorie product with an abundance of saturated fats, an excess of which negatively affects a person. Limit yourself to a few bites to enjoy the taste, but it is better to satisfy your hunger with meat, vegetables, fruits or grains.

What is dangerous cheese?

Salt

Cheese is recognized as the most salty product. According to Consensus Action on Salt and Health, it takes the 3 place after bread and bacon. For every 100 grams of dairy product there is an average of 1,7 grams of salt (the daily standard is 2,300 milligrams). The abundance of salt in white moldy heads far exceeds the dosage, which inhibits the growth of harmful bacteria. Constant excess of the norm of edible sodium leads not only to impaired functionality of the organism, but also to addiction.

Hormones

How do hormones get into brie or camembert? The answer is simple – through cow’s milk. Often, manufacturers do not care about the quality of the supplied product, but about personal gain. In this case, cows on farms receive injections of hormones and antibiotics instead of proper care. All these unnatural agents penetrate into the milk of the animal, and from there into the human body. The result is the development of osteoporosis, hormonal imbalances, prostate and breast cancer.

Addiction formation

According to statistics, in modern America they consume 3 times more cheese than 40 years ago. The effect of a food drug is remarkably similar to that of an opiate – it deceives the nerve cells and the stomach, forcing us to consume the product uncontrollably.

Fact: People who depend on sugar and fat are helped by the same medication as drug addicts with overdose.

The situation is aggravated by the consumption of cheese. We are used to using it not only as an independent dish, but also as an addition / sauce / seasoning to the main meal.

Bacteria that threaten pregnancy

In unpasteurized milk, poultry and seafood, Listeria monocyotogenes can be concentrated. They cause infectious pathology listeriosis. Symptoms of the disease:

• vomiting;
• muscle pain;
• chills;
• jaundice;
• fever.

All these symptoms are especially dangerous during pregnancy. Listeriosis can cause premature birth, miscarriage, sepsis/meningitis/pneumonia in the fetus and mother. That is why doctors recommend completely eliminating soft cheeses with white mold for the period of pregnancy and breastfeeding.

The problem of ethical production

Many doubts cause the ethical production of the product. You should not trust the inscriptions “organic” and “vegetarian”, it is best to carefully examine the composition. Most cheeses are prepared with the addition of rennet enzymes. This is the fourth division of the calf stomach. In the vast majority of cases, producers use the enzymes of just born slaughtered calves.

Important. If you want to eat vegetarian cheese, make sure that the ingredients include fungi, bacteria, or genetically modified microorganisms instead of rennet.

Is it really necessary to give up cheese with white mold? No, the main thing is to carefully study the composition and know when to stop. Try to avoid foods with a lot of additives and preservatives. Look for products that comply with GOST (state requirements), and not TU (organizational requirements) and do not eat a whole head of cheese in one sitting – stretch the pleasure. Approach nutrition from a rational point of view and be healthy!

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