White Mould Cheese
1. Ashed White Mould Log
2. Ashed White Mould Pyramid
3. Camembert
4. Triple Cream Cheese
5. Brie
Origin
France
Milk Type
Cow, though can be made with goat, or sheep milk.
Description
As
the name suggests, surface ripened cheeses age from the exterior to the
interior of the cheese; a process that contributes to the maturation
and character of the cheese. When cut, a fully matured cheese is creamy
in texture (in comparison with the slightly chalky texture of an
immature cheese) and develops wonderful flavours.
Covering
the exterior is a velvety white rind, grown from a mould such as
Penicillium candidum. It takes about a week for the mould to grow on
the surface of the cheese after which it is wrapped and left in
controlled conditions to further mature. Recipes using White Mould Cheese can be found in the Recipe section of this website. For example:
- Smoked Salmon and Brie Galettes
Making White Mould Cheese
- Rennet, starter culture and white mould spores are added to the milk.
- The jelly-like curd is cut into cubes of around 2cms to release some whey.
- The curds and whey are gently stirred to release more whey.
- When
the curds are of the correct consistency, they are placed in hoops to
form their shape. More whey drains off and the curds settle and knit
together.
- The hoops are transferred to a high humidity room and turned 2-4 times in 8 hours.
- The
cheese is salted and placed in temperature and humidity controlled
rooms where Penicillium candidum develops as a fluffy white mould.
Surface Mould Growth
As
the cheese ages, the white mould begins to breakdown showing tinges of
brown reddish streaks through the once fluffy white mould. This is a
natural occurrence in the development of the cheese.
Mould
development takes between 6-10 days depending on the season. It forms
the rind and gives the cheese its wonderful, mushroomy flavours.
The
cheese is then wrapped. If the mould is too thick, it will draw
moisture out of the cheese and leave the body dry and the rind chewy.
If there is too little mould development, the mould will not be strong
enough to assist in the maturation of the cheese.
Wrapping the Cheese
Once
the mould has fully grown, wrapping is a crucial part of the ripening
of the cheese. The wrapping stops the mould from further outward
growth. The mould consumes the acid inside the cheese and this causes
the PH level to rise. As the pH level rises and the protein is broken
down, the cheese becomes soft.
Ripening the Cheese
While
some Brie and Camembert may ripen in their wrappers earlier than the
general rule of 60 days, maturation will be influenced by the season,
the milk quality and how the cheese has been cared for once it is made.
As the rind ages, it begins to brown and becomes less
robust, a good indication that the cheese is ripe and ready to eat! The
centre of the cheese should be shiny and soft but not run too freely
once cut.
An undertone of ammonia is a sign the cheese is
probably very good to eat, but this depends on personal preference. A
strong ammoniated smell, however, may indicate the cheese is past its
best. While some enjoy these flavours, others find them overpowering.
Choosing a Starter Culture
White mould cheeses are made in one of two ways:
- A
mesophilic starter makes a white mould cheese with a distinctive chalky
curd that takes between 30-45 days to break down and ripen. The chalky
curd is visible during the ripening process. These cheeses have a
relatively high acid and moisture content with a distinctive flavour
and aroma. The texture of the cheese changes on a daily basis as it
matures.
- A special type of thermophilic starter which
produces less acid than mesophilic starters creates a smoother less
chalky paste (texture). The cheese does not take as long to ripen.
As
there is less acid development, the cheese is creamier on the palate
and milder in flavour than a cheese made using a mesophilic starter.
The
curd is more elastic in the body rather than runny. With a shelf life
of up to 70 days, these cheeses require less sensitive handling.
Stage 1
Chalky curd throughout cheese.
Stage 2
3 weeks. The curd under the rind has softened, still with a chalky centre.
Stage 3Minimum 6 weeks. Chalk line disappearing - cheese soft throughout.
Different Types of White Mould Cheese
Click on the links below to read more about each type of White Mould Cheese.