Red mold cheese

People have been making a variety of molded cheeses for more than 4, 000 years. For such a colossal period of time, humanity was able to bring to perfection the skill of making cheeses. Remarkably, in our advanced times, mold cheeses for the people of our latitudes remain an outlandish food. Domestic consumers still fear for the quality of moldy cheeses. Mold is considered to be an indicator of spoilage of a particular product.

However, with cheeses is completely different. Many world-famous cheese varieties are made using mold crops. There are three main types of cheeses with mold:



blue or noble mold cheese, such as Dor Blue or Roquefort;

cheese with white mold, for example, Camembert or Bree;

cheese with red mold, for example, Livaro or Brie Noir.



It is noteworthy that the same penicillin series of microorganisms is used to make cheese with red mold. However, mold cheese acquires its distinctive red color by ripening the product in salt water. In addition, in the process of making cheese with red mold, calvados, cider, vodka, as well as squeezes from grapes are used.

Cheese with red mold is washed with liquid during aging. It is worth noting that often cheese with red mold is called nothing more than cheese "with washed edges. " Under the influence of salt, as well as wine materials or alcoholic beverages, the fungus of the species Penicillium candidum or Penicillium camemberti changes and instead of white acquires a bright pink or red tint.

A typical example illustrating the action of a specific process of aging cheese with red mold can be observed in the cooking process of Camamer de Normandy. Young cheese with white Camembert mold is placed for two weeks in calvados. As time passes, white mold gives way to red and a new variety of cheese Camembert de Normandy is obtained, which differs from the usual Camembert not only in its appearance, but also in its specific taste and aroma.

It is worth noting that some varieties of cheeses are washed with natural salt water to obtain red mold. In addition, for the production of exclusive varieties of cheese with red mold, for example, Livaro uses natural annato dye, as well as reed stems. These natural natural materials help to create a gorgeous brown-orange shade of cheese crust.

To produce another no less masterpiece cheese with red mold, Munster uses springs with natural mineral drinking water, which is washed several times during ripening. It is also worth highlighting the famous Rokamadur red cheese, which only true connoisseurs of the product or real foodies decide to try.

It can be said that the main characteristic feature of all cheeses with red mold can be considered a sharper or savoury taste, as well as a pronounced aroma that the product acquires by aging in salty water or alcoholic beverages.