Celebrating National Mouldy Cheese Day!
Summary
Celebrating National Mouldy Cheese Day, host Sean Moncrieff interviews Kevin Sheridan from Sheridan's Cheesemongers to debunk the cliché that mouldy cheese is inherently smelly. Sheridan explains how intentional moulds like Penicillium are essential for developing flavor and texture in cheeses such as Brie and blue cheese, while also clarifying that surface mould on hard cheeses is a natural part of maturation. The discussion covers how cheesemakers introduce or encourage specific moulds and why consumers should simply scrape off accidental fridge mould rather than discard the cheese. Final…
Topics discussed
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Show intro and National Mouldy Cheese Day
Debunking the smell of mouldy cheese
How mould creates flavor in soft and blue cheeses
Mould presence in hard and industrial cheeses
Safety of surface mould and when to worry
How cheesemakers introduce and steer mould growth
Serving cheese at room temperature for best taste
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