Experiencing blue or grey mold contamination in your cheese?

Originating from various molds such as Penicillium Roqueforti, Penicillium Griseum, or Aspergillus, this contamination gives an unesthetic growth on the cheese, generates bitterness, and limits the growth of desirable surface flora such as Penicillium candidum.

Mold contamination can be caused by numerous factors: environment/human cause, conditions of ripening rooms, excessive salt content, or acidification problems.

This common cheesemaking issue can be addressed through specific levers such as cleaning conditions or cheesemaking and ripening parameters.

Curious about this topic or looking for a specific solution to enhance your process? Contact us!