WHAT TYPES OF CHEESE HAVE MOLD IN THEM?

Mold is used in a variety of cheeses at various points of the manufacturing process. Mold is added to some cheeses to aid in the formation of a protective rind, while others, such as blue, are spiked with stainless steel rods to infuse the mould deep into the cheese.

Some of our favourites are:

Blue cheese: Blue cheese is said to be an acquired taste by some. As far as we're aware, if you give this blue-veined beauty a chance, the taste is acquired in no time! Blue cheese comes in a variety of flavours, from mild and creamy to strong and crumbly. For those who are unfamiliar with blue cheese, we recommend starting with something creamy and light.

Blue Cheddar: This Wisconsin original is a terrific way to broaden your cheese-eating horizons while maintaining familiarity. Blue Cheddar is aged cheddar that has been infused with Penicillium roqueforti, the fungus that gives blue cheese its distinctive veins and flavour. Who knew that it was the mold that gave the cheese its ravishing appearance?

Gorgonzola: Gorgonzola is the elder, more conservative Italian-style cousin of the blue cheese. Italian immigrants brought Gorgonzola to Wisconsin, where local cheesemakers swiftly put their magic on this timeless classic. Gorgonzola is milder than blue cheese and generally uses a different mold species—Penicillium glaucum—to create its comparable blue veins.

Often it happens that we leave a half-eaten block of cheddar in the back of our fridge for seven weeks, and it develops mould. But that's a different story altogether.