Description
Mold‑rind cheese aging on wooden boards uses fungal enzymes to soften cheese and develop aroma.
Technical
Proteolytic and lipolytic enzymes from Penicillium species hydrolyze casein and milk fat, raising the rind pH from ~4.6 to ~5.5 and generating free amino acids and short‑chain fatty acids. These metabolites contribute to the characteristic aroma and soft texture of cheeses such as Camembert and Brie. Precise control of temperature (10–13 °C), humidity (85–95 %), and sanitation is essential to suppress spoilage bacteria and prevent off‑odors.
Science
Primary Reaction
Proteolysis and lipolysis by Penicillium enzymes
Sensory Profile
Aroma ()
earthymushroom-likemustybutterynutty
Origin & History
Civilization
Norman people
Era
pre‑industrial