Cheese Molds and Bacteria

Question 1

Propionibacterium Shermanii

Answer 1

Starter culture which gives Swiss style cheeses many of their characteristics as well as holes due to carbon dioxide release. Does well in low-salt, low-acid curds like alpine style pressed curds. Does best with pH >6.0

Question 2

Geotrichum candidim

Answer 2

A white mold (with yeast-like traits) that contribute to surface ripening of bloomy rind cheeses as well as some washed rind ones

Question 3

Penicillium Glaucum

Answer 3

Contributes dark blue-green colors and piquant flavors to Gorgonzola and other blues

Question 4

Penicillium Roqueforti

Answer 4

Starter culture that helps give Roqueford it’s flavor and blue color

Question 5

Penicillium Candidum

Answer 5

Starter culture for Brie type cheeses (it stays white and accounts for flavor variations)

Question 6

Brevibacterium linens

Answer 6

A moist, reddish smear of bacteria that helps ripen in many washed rind and tomme style cheeses

Question 7

Chymosin & Pepsin

Answer 7

The two principle enzymes in rennet

Question 8

Tyrosine

Answer 8

Amino Acid in high concentration in cheese. It is not manufactured by people and so we need outside sources. When it gets broken down it creates dopamine which makes us “happy”. It is what makes the “Flavor Crystals” in cheese.