Cheeses Infused with Mould and their Use in the Kitchen
Katarzyna Mazur
2026-03-24
6 min. read
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Cheeses infused with mould are increasingly being used in Polish cuisine, and their availability in stores has significantly increased in recent years. They can be used as an ingredient in sandwiches or as an additive to salads. Consumed in moderate amounts, they can have positive effects on health, so it is worth considering including them in the menu.
Cheese with mold - fundamental facts
Cheese with mold are ripened cheeses produced through the process of lab coagulation. Their unique taste, smell, and structure are influenced by the presence of microbiological cultures and the manufacturing methods employed. In recent years, there has been an increase in the consumption of cheese with mold in Poland, although it remains low compared to other European countries. These products are considered expensive, and not everyone enjoys their taste. However, France is particularly renowned for the production of these cheeses (I. Chwastowska-Siwiecka, M. J. Maryczka, A. Dębczyńska 2019). Cheese with mold can be divided into two types. The first includes those with mold development, such as camembert and brie. The second type are cheeses with excessive mold development, such as roquefort (I. Chwastowska-Siwiecka, M. J. Maryczka, A. Dębczyńska 2019).
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