Types of Cheese: Soft Mould Ripened Cheese
Mould ripened cheese are still regarded by some with some suspicion. Moulds can grow when and where they are not welcome, and in such cases it may be correct to discard such cheese. However, there are desirable moulds, both white and blue, which not only assist in the process of maturing the cheese but also provide another wonderful array of textures and flavours.
The soft mould ripened cheese are flat and normally cylindrical in shape. At their best they are creamy in texture and have a delicate mushroom aromatic flavour. Some consumers prefer a runny texture and a very ripe ammoniacal taste. Types of Cheese, to most consumers is cheese past its best, but as with all foods personal preferences will differ.
Specially selected white moulds such as Geotrichum candidum and Penicillium camemberti may be added with the starter culture or sprayed on the surface of the drained cheese.
After a few days a bloom appears and this develops into a distinct white fluffy rind. This surface mould is an integral part of soft mould ripened cheese.
When young the cheese is firm, almost Cheshire like in texture with a very mild taste. As it matures or ripens it becomes softer, maturing from the outside to the centre of the cheese. Types of Cheese have a limited life and are best purchased when thdre is still a small core or line of firm cheese in the centre, allowing the consumer to complete the ripening process and eat it when it is at its best.
