"All cheeses are ripened through the actions of various microbes, both invisible and visible, including molds, fungi, yeasts and more," explained Jamie Png, an American Cheese Society cheese industry professional. "So if you're looking for something mold-free, you might find it difficult."
Some cheese varieties naturally have a moldy appearance, explained Mark Johnson, assistant director at the Center for Dairy Research at the University of Wisconsin-Madison. The blue veins in a wedge of gorgonzola or the white rind on a wheel of brie are examples of mold.
When you buy naturally moldy cheeses, the mold is already there, said Trevor Craig. "The growth should be uniform, the same color and incorporated into the cheese." In contrast, new, unwanted mold usually appears on the outside edges only.
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