What role does mould play in certain types of cheese?

Mould plays a crucial role in the development of certain types of cheese, particularly those classified as blue cheeses or soft cheeses like Brie and Camembert. Mould contributes significantly to the colour and flavour profile of these cheeses. For instance, in blue cheeses, the specific mould Penicillium roqueforti is introduced during the cheese-making process, resulting in the characteristic blue veins and a complex flavour that ranges from creamy to sharp and tangy.

In soft cheeses, mould on the rind develops a soft texture and imparts an earthy flavour that enhances the overall sensory experience of the cheese. The fermentation and breakdown of fats and proteins by mould also lead to the development of unique aromatic compounds, thus enriching both taste and fragrance.

This understanding highlights the importance of mould in enhancing the quality and appeal of certain cheeses, making the statement regarding its contribution to colour and flavour accurate and significant in the context of cheese production and appreciation.