Brief information about cheese
Cheese is a milk product occurring when casein, a milk protein, coagulates. The longer a cheese is ripening, the more water it loses, and the harder it becomes. The German Cheese Regulation divides cheese into groups, depending on the water content in the fat-free mass: from soft cheese to hard cheese. Moreover, cheeses are differentiated according to the milk that they are made of: sheep milk, goat milk, or cow milk.
Where are the holes from?
They are produced by lactic acid bacteria and heat during fermentation; blisters are formed by carbon dioxide, then they burst and leave holes.
Is the rind eatable?
Natural rind is almost always eatable – unless you are from France. The French insist in removing the rind. In the end, it is a question of taste. Only when there is a warning on the cheese that the rind was treated by natamycene (a conservative) it is recommended not to eat it.
How does mold develop?
White mold is caused by penicillium candidum, a mushroom. Sprayed on the loaf, it gives brie its champignon-like taste. The blue-greenish mold comes from the penicillium roqueforti mushroom.