Surface mold defects of cheese are normally cheese type dependent. Molds are common micro-organisms and some are intentionally used in cheese making for their effect on texture and flavour such as white for Camembert and blue for Blue cheeses. This wiki article is not for those but for molds on the surface of cheeses which result in unwanted textures or flavours, their common colour, causes and solutions.
Blue-Green
Description
- Blue to green colour on surface of cheese.
Causes
- Contamination by airborne Penicillium rocqueforti mould commonly intentionally used in making blue type cheeses due to high humidity. Not dangerous, but visually unappealing when unwanted.
Solutions
- Wipe or brush off of cheese and rub rind with mixture of vinegar and dry salt. Lower aging humidity and ensure that area is clean and cannot harbor mould.
Black
Description
- Black colour on surface of cheese.
Causes
- Contamination by airborne Mucor or pin mould due to high humidity. Not dangerous, but visually unappealing.
Solutions
- Wipe or brush off of cheese and rub rind with mixture of vinegar and dry salt. Lower aging humidity and ensure that area is clean and cannot harbor mould.
Brown
Description
- Brown colour on surface of cheese.
Causes
- Contamination by airborne mould due to high humidity. Not dangerous, but visually unappealing.
Solutions
- Wipe or brush off of cheese and rub rind with mixture of vinegar and dry salt. Lower aging humidity and ensure that area is clean and cannot harbor mould.
Pink
Description
- Pink colour on surface of cheese.
Causes
- More common in Penicillium candidum (white mould) cheese when aging area’s humidity is too high, reduce humidity.
White
Description
- White coloured powdery mold on surface of cheese. Smells earthy like sweet smelling root cellar with faint hints of fermentation.
- White fuzzy mold like on Camembert & Brie.
Causes
- Normally from Geotrichum candidum and actually a good protective mold but included in this article for completness.
- Normally from Penicllium candidum and normally only wanted on white bloomy type rinds such as Camemberts and Bries.
Solutions
- None, do not remove as good mold.
- Wipe or brush off of cheese and rub rind with mixture of vinegar and dry salt. Lower aging humidity and ensure that area is clean and cannot harbor mould.