The mold is formed by a mold fungi. It represents the velvety or fluffy color scurfs breeding generally on food and surfaces of other objects under favorable temperature conditions and the mode of humidity. A mold fungi develops almost everywhere and carries out harmful actions. However some types of a mold are applied to improvement of gustatory qualities of a product. For example, a noble mold on cheeses.
Unlike harmful, the noble mold doesn't arise independently and is result of quite difficult and long process. Only noble grades of a food mold, as a rule, of a type of Penicillium are for this purpose used. The mold covers a cheese body from above or develops inside. The noble mold differs in the flowers.
Mold white color
The white mold represents the fungi of the sort Penicillium candidum or Penicillium camemberti which are only outside of a cheese head. Its thickness can be 1-2 mm, this species of mushrooms covers cheese with a uniform layer. The culture of a white mold surface already prepared mass of cheese. Subsequently it is sent to special cameras with necessary temperature balance and level of humidity for maturing in which air abounds with disputes of mold fungi. Within 7 days the cheese curd becomes the mold covered with a white fluffy layer.
Mold of blue color
Mold of blue color receive from fungal a dispute which parasitize on a rye. On a surface of cheeses it looks in the form of greenish-blue specks. The mold is brought either in milk, or in a cheese body a long needle by means of what carbon dioxide is removed from it and oxygen penetration inside is carried out. Such air exchange provides reproduction and growth of a mold in a cheese curd. In the course of manufacture of cheese with a blue mold the highly active enzymes (proteinases and lipases) which are actively interacting with the enzymes functioning in a cheese curd are formed. All process of manufacture of cheese with a blue mold takes 3-6 months.
Mold of red color
It is an ordinary white penicillinic mold which finds red color, interacting with salt solution or wine. In the course of manufacture the surface of cheeses is only wiped with the received mix, in the cheese the mold isn't formed.
Mold of black color
The mold of black color turns out thanks to the long maintenance of cheese curds in chamber rooms with high humidity and is located only on a cheese surface. All types of a noble mold are biologically active, thus, noble cheeses are in process of continuous maturing, developing more and more saturated taste. It is natural process which accelerates in process of growth of temperature. Therefore at consumption of cheeses with a noble mold it is very important to know and follow rules of their storage, to consider the level of humidity and temperature condition.