What environment does cheese mold in?

Cheese mold, specifically the beneficial kind used in cheesemaking, thrives in a controlled environment that is tailored to its specific needs. Here's a breakdown:

General Conditions:

* Moisture: Mold needs a certain level of humidity to grow. Cheese provides this moisture through its own water content.

* Temperature: Each mold type has an optimal temperature range, usually within the 50-70°F (10-21°C) range.

* Oxygen: While some molds are anaerobic, most cheese molds need oxygen to grow and thrive.

* Acidity: Cheese is naturally acidic, which helps inhibit the growth of unwanted bacteria and encourages the growth of beneficial molds.

Specific Factors for Different Molds:

* Penicillium: The most common mold used in cheesemaking. It thrives in environments with moderate humidity and oxygen.

* Geotrichum: Used in surface-ripened cheeses like Camembert. It prefers higher humidity levels and oxygen.

* Cladosporium: Found in blue cheeses, it enjoys less humidity than other molds and can tolerate lower oxygen levels.

Controlling the Environment:

* Cheese Caves: Traditionally, cheese is aged in caves with specific temperatures and humidity levels, which can be adjusted.

* Controlled Environments: Modern cheesemakers use controlled environments like refrigerators or specially designed rooms to manage temperature and humidity.

* Rind Washing: Some cheeses, like Gruyère, are washed with brine or other liquids to encourage mold growth and control its development.

Key takeaway: Cheese mold doesn't grow in just any environment. It needs specific conditions of moisture, temperature, oxygen, and acidity that are carefully controlled by cheesemakers.