A microbiologist from the University of Nebraska explains that blue cheeses like Roquefort and Dorblu, as well as Camembert, get their distinctive molds through careful manufacturing processes. The mold mycelium found in these cheeses does not produce toxins harmful to people, so these cheeses are safe to enjoy in typical amounts.
There are countless mold varieties in nature. Some pose real health risks because they generate potent toxins and fragile spores that can enter the body through the skin, nose, or mouth. Exposure can contribute to respiratory issues such as asthma, sinus infections, and other illnesses. Yet many mold types are harmless, and they have a long history of being part of ordinary foods and environments without causing harm.
Two broad classes describe blue and white mold cheeses. Blue cheeses, including Stilton, Roquefort, and Gorgonzola, incorporate Penicillium roqueforti. During production, spores are introduced into the curd, and as the cheese matures, the mold grows in patterns that create the familiar blue and green marbling. White mold cheeses, such as Brie and Camembert, rely on Penicillium camemberti. This mold forms a delicate rind around the exterior as the cheese ripens, contributing to its texture and flavor.
The safety of consuming certain mold-ripened cheeses has historically been determined through extensive trial and observation. For instance, cheeses like Camembert have been produced for centuries with proven formulations that balance moisture, acidity, salt, and aging time to maintain quality and safety. Modern cheesemaking continues to refine these processes to ensure consistent results and consumer confidence.
In broader scientific terms, the presence of mold in foods does not automatically imply danger. Proper production controls, sustained cleanliness, and adherence to aging protocols help minimize risk while allowing the distinctive sensory qualities that these cheeses offer. Consumers who follow standard storage guidelines can enjoy mold-ripened cheeses as part of a balanced diet when they are produced and handled correctly.