Sometimes you can just cut it off and get grating, but other times, not so much.
, etc.), most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mold, bacteria, and other microorganisms feast on the proteins and sugars present in milk, transforming them into a wide range of flavorful compounds.
—making sure the right kind of mold is growing in the right place at the right time and intervening when necessary. “You’re babysitting and letting nature do its work,” Morillo says. “In the shop, one of the first things we do in the morning is check on the cheese and see if any mold has grown over the course of the night.
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