Milk mould (Geotrichum candidum)

Milk mould (Geotrichum candidum) may occasionally appear on the surface of various soft, semi-hard and hard cheeses with red culture. This yeast-like mould is native to milk and is the most common mould found on dairy products. In cheesemaking, it helps develop flavour and texture, protects the surface and promotes deacidification.

After the brine bath, the cheese surface has an acidic pH, which prevents the growth of the desired red-mould cultures (Brevibacterium linens) that contribute flavour and maturation. The milk mould present in milk—and therefore in cheese—serves to deacidify the surface, thereby creating the necessary conditions for the growth of red cultures.

During the maturing of the cheese wheels, these are then regularly treated with red culture, i.e. rubbed with it. This largely suppresses further growth of the milk mould, which consequently becomes almost invisible. However, once the cheese has finished maturing, it is entirely possible that the milk mould cultures will grow through the rind again and thus become visible on the surface as white to slightly grey spots or patches.

These spots are completely harmless in terms of health and taste and do not indicate a reduction in quality.

Lactic mould is frequently found in the products listed below.