The Strange Reason Cheesemakers Once Grew Blue Mould on Bread
Discover how cheesemakers grew blue mould on bread to shape flavour, veins, and tradition in blue cheese.
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Cheese Mould
Cheese moulds are essential tools, not accidents. This archive dives into the role moulds play in ripening, flavour development, and rind formation. From internal blue veining to surface growth, these articles explain how moulds behave — and why cheesemakers rely on them.
Using Geotrichum candidum To Make Wrinkly Rinded Cheeses
From its ability to shape a cheese’s texture to its impact on flavour, Geotrichum candidum is a cheesemaker’s secret weapon.
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Penicillium camemberti (The Mould Behind Camembert & Brie)
Penicillium camemberti is the secret behind the creamy texture and distinctive white rind of beloved cheeses like Camembert and Brie.
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Why Is My Cheese So Wrinkly? (What Is Geotrichum candidum?)
You’ve all seen a wrinkly white cheese before right? Ever wondered asked yourself “Why is it so wrinkly?”. Read on for the answer.
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