{"id":44135,"date":"2024-02-27T12:06:01","date_gmt":"2024-02-27T11:06:01","guid":{"rendered":"https:\/\/queserialaantigua.com\/moldy-cheeses"},"modified":"2024-02-27T12:06:01","modified_gmt":"2024-02-27T11:06:01","slug":"moldy-cheeses","status":"publish","type":"post","link":"https:\/\/queserialaantigua.com\/en\/moldy-cheeses\/","title":{"rendered":"Moldy cheeses"},"content":{"rendered":"

It has happened to all of us that we open a cheese and see that it has mold… We immediately associate it with what is wrong<\/a> or bad and we don’t eat it. But this is not always the case, there are cheeses with molds that are natural and edible, do you know cheeses with mold<\/strong>?<\/p>\n

Before we start, let’s talk about mold. It appears<\/a> in traditional cheeses, also called “Penicillium”<\/strong> and contributes unique characteristics to the flavor and aromas of the cheese. It has different phases, appearing in a white color and darkening as time goes by, reaching a blue-greenish color.<\/p>\n

\"Moldy — Moldy cheeses<\/figcaption><\/figure>\n
<\/p>\n
One of the best known cheeses with mold is **Roquefort,<\/strong> a blue cheese from France, made from** **sheep’s milk<\/a>.<\/p>\n**
It is made with coagulated milk and the type of mold that appears in its composition is “Penicillium Roqueforti”. It is matured in natural caves where it acquires the characteristics of mold.<\/p>\n
As for its flavor<\/a>, it is intense, act for people who love **strong flavors<\/strong>.<\/p>\n**
**<\/p>\n**
Another fungus that develops in cheese is “Penicillium camemberti”, which is found in cheeses such as **Camembert<\/strong>. This cheese is creamy, formed by a white mold rind and its origin is from France, like Roquefort.<\/p>\n**
**It also has a strong** **flavor<\/a> that increases as it matures, although it normally takes a short period of time.<\/p>\n**
**<\/p>\n**
$\"Camembert$
Camembert cheese<\/figcaption><\/figure>\n
In our country, one of the best known cheeses containing mold isValde\u00f3n cheese, a<\/strong> blue cheese produced in Le\u00f3n, in the Valde\u00f3n<\/a> valley, hence its name. It is made with cow’s or goat’s milk and its maturation period takes place in caves, where it acquires the humidity that gives rise to the mold of its mass.<\/p>\n
If you want to know more, we also have a Cheese with Mold. Candidum<\/a> La Antigua cheese is made with sheep’s milk<\/strong> and **candidum mold<\/strong> is added naturally in its production, which is totally healthy thanks to its antibiotic benefits.<\/p>\n**
$\"La$
La Antigua Cheese Candidum<\/figcaption><\/figure>\n
<\/p>\n
Now that you know that this mold is non-toxic and totally **edible<\/strong>… Do you dare to try any of the cheeses mentioned?<\/p>\n**
**<\/p>\n","protected":false},"excerpt":{"rendered":"**
It has happened to all of us that we open a cheese and see that it has mold… We immediately associate it with what is wrong or bad and we don’t eat it. But this is not always the case, there are cheeses with molds that are natural and edible, do you know cheeses with […]<\/p>\n","protected":false},"author":6,"featured_media":26593,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","footnotes":""},"categories":[3633],"tags":[5680,5788,5787,5716,5791,5649,5793,1565,5786,5789,5790,5792],"class_list":["post-44135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-es","tag-camembert-cheese","tag-candidum-sheep-cheese","tag-cheeses-from-spain","tag-cow-cheese","tag-lion","tag-moldy-cheeses","tag-penicillium-mold","tag-queso-de-oveja-en","tag-raw-milk-cheese","tag-roquefort-cheese","tag-valdeon-cheese","tag-valdeon-valley"],"_links":{"self":[{"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/posts\/44135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/comments?post=44135"}],"version-history":[{"count":0,"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/posts\/44135\/revisions"}],"wp:attachment":[{"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/media?parent=44135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/categories?post=44135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/queserialaantigua.com\/en\/wp-json\/wp\/v2\/tags?post=44135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}