Maljäsning

Maljäsning is a Swedish term referring to the process of intentionally growing mold on certain types of cheese. This practice is fundamental to the development of characteristic flavors, textures, and appearances in cheeses like Roquefort, Gorgonzola, and Stilton, which are often called blue cheeses. The molds used are typically species of Penicillium, most commonly Penicillium roqueforti or Penicillium glaucum.

The process usually begins with inoculating the cheese curd with spores of the chosen mold. During the aging process, the cheese is often pierced with needles or prongs. This aeration allows oxygen to penetrate the cheese, which is essential for the mold to grow and develop its distinctive blue or green veins. The specific conditions, including temperature, humidity, and aging time, are carefully controlled to promote optimal mold growth and flavor development. Different mold species and variations in the cheesemaking process can lead to a wide range of flavors, from sharp and pungent to mild and creamy. Maljäsning is therefore a crucial technique in the production of many well-known and highly regarded cheese varieties.