Cheese | Camembert, Brie, and Related Varieties

Abstract

In this article, studies that have been carried out over the last 10 years on surface mold-ripened cheeses are reviewed. First, the definition of surface mold-ripened cheeses is given, and points common to various manufacturing procedures are highlighted. Then, the new mind-set to investigate microbiological, physicochemical, and sensorial changes throughout the ripening of this type of cheese is explained. General information is provided about the microorganisms involved in cheesemaking, with a focus on the flora and the microbiological changes in a simple starter composed of four strains. The biological and physicochemical changes during ripening under standard conditions (12 °C, 92% RH, CO 2 <0.2%) are described. The main topics include lactose and lactate metabolisms, pH changes, and proteolysis, as well as lipolysis and free fatty acids because free fatty acids are important precursors of aroma. The aromatic aspects of the ripening of Camembert-type cheeses are tackled by distinguishing the 12 aroma components that represent the three main metabolisms involved. Finally, the influence of ripening atmospheric conditions is explained. Temperatures and relative humidity, in addition to atmospheric gaseous composition, are known to have an impact on ripening in a chamber and are discussed here. Future trends in the modeling of mold-ripened soft cheeses are indicated, as they are part of the effort to help industrialists better manage unwanted microbiological, physicochemical, and sensorial changes in their cheeses.