Mold or mould? I don’t mind which way we all spell it but I do know that I’ve seen a lot more of it since I’ve been making cheese.
In the wonderful world of mixing together milk, cultures and bacteria you can end up with some pretty funky looking new friends living on your cheese.
Some moulds (as we spell it in the parts I live in) are desirable and we put special effort into inviting them into and onto our cheese, such as those in blue cheeses and on mould ripened cheeses like Camembert or Brie.
Others aren’t quite so welcome. These are those unwanted, unsightly moulds that turn up and appear to threaten the success of your hard earned cheese.