How does mold ripen cheese?

Mold does not ripen cheese. While certain molds are intentionally used in cheesemaking, they do not ripen the cheese in the same way that bacteria do. Here's a breakdown:

Mold's Role:

* Flavor and Aroma: Mold contributes significantly to the flavor and aroma profiles of many cheeses. For example, the blue veins in blue cheeses are a result of Penicillium roqueforti mold, which gives the cheese its distinctive pungent taste and aroma.

* Texture: Some molds, like those found in brie and camembert, contribute to the soft, creamy texture of these cheeses.

* Appearance: Mold adds visual interest to cheeses, often creating a distinct bloom on the rind.

Ripening:

* Bacteria's Role: Ripening of cheese is primarily a process of enzymatic breakdown by bacteria. These bacteria, depending on the cheese type, break down milk proteins and fats, creating the characteristic textures, flavors, and aromas of the final product.

* Mold's Limited Role: While mold can contribute to flavor development, its role in ripening is limited. It primarily functions as a catalyst to change the cheese's environment, allowing bacteria to thrive and do their work.

Examples:

* Blue Cheese: Penicillium roqueforti is introduced during the cheesemaking process, but the actual ripening is done by bacteria like Propionibacterium freudenreichii, which create the characteristic holes and tangy flavor.

* Brie and Camembert: The white mold on the rind of these cheeses is Penicillium camemberti, which breaks down the cheese's surface and contributes to the creamy texture. However, the main ripening process is driven by bacteria like Brevibacterium linens.

In summary, while mold plays a crucial role in shaping the flavor, aroma, and appearance of certain cheeses, it does not ripen them. That responsibility belongs to the specific bacteria present in the cheese's environment.