Cheese introverts

No, we’re not talking about the kind of people who hole up with a charcuterie board after a long day at the office (although, yes, we feel seen). Cheesemakers know that certain varieties need isolation during their creation – Camembert-style cheeses are classic examples. Their characteristic white rinds are the result of Penicillium camemberti and other organisms that are deliberately introduced and require careful management. The challenge for cheesemaking: Those tried-and-true molds don’t necessarily respect boundaries – they are opportunistic airborne and hitchhiking travelers. A mold that provides one cheese with its traditional, sought-after characteristics is considered a contaminant for another variety. 

Separation is the only way to protect the cheesemaker’s intentional microbial interventions, and managing those invisible travelers is just as vital to the process as managing temperature, humidity, and time. The white rind of that wheel of Camembert might look simple – and it’s something that we might take for granted – but behind that appearance and unique flavor profile is a carefully calibrated and managed process. Sometimes the way to perfection lies in isolation; as Pablo Picasso said, “Without great solitude, no serious work is possible.”