The Mold

This minuscule character seems to be the cheese inseparable companion, and known as the most humid ones.

The mold is not on the cheese, never! It is on the air we breath, but we don’t see it.

A cheese that is exposed to air, without the package protection, is an ideal lodger to the mold. There it will germinate, grow and multiply, creating a unpleasant aspect to the product.

And also, a doubled work of renewal through the cheese restoration or cleaning. The presence of mold doesn’t mean the cheese is improper to be consumed. It shall only be removed, for esthetic and commercial reasons.