Why some mold of cheese is safe?
I apologize, but I'm not sure I fully understand your question. Can you rephrase it or provide more context about what specifically you would like to know regarding mold and cheese safety? Some possible follow-up questions could be:
- Are you asking why some types of cheese use mold as an ingredient? If so, certain molds are intentionally added to cheeses like Camembert or Brie to develop flavor and texture.
- Are you concerned about health risks from eating moldy cheese? If so, some molds on cheese can be harmful, while others are safe to eat in small amounts or if the cheese has been properly aged.
- Is there another aspect of cheese and mold you're curious about? If you can provide more details I may be able to provide helpful information.
Why is the mould in Camembert and Brie safe but not all other types? How do they make it safe?
The molds used in the production of Camembert and Brie cheese are specifically chosen and controlled during the cheese-making process to ensure they are safe for human consumption. These molds are a type of Penicillium that have been selected for their ability to break down and transform the cheese's texture and flavor while also being safe to eat.

Other types of molds that may grow on cheese, such as Aspergillus or Fusarium, can produce harmful toxins that can make people sick. To prevent the growth of these harmful molds, cheese manufacturers may use methods such as pasteurization, sterilization, or other types of processing to kill off any harmful bacteria or fungi.

In the case of Camembert and Brie, the molds are carefully monitored and controlled during the cheese-making process to ensure they grow under specific conditions, such as controlled temperature and humidity, which help prevent the growth of harmful bacteria or other molds. Additionally, the cheeses are typically aged for several weeks, which further reduces the risk of harmful bacteria or fungi surviving in the cheese.