Recipe for Portobellopilze with blue cheese: In the seventh mold

Mold is not the same as mold. On fruit or bread, the fluff releases quite violent poisons that swirl across the kitchen like invisible spores like the aflatoxin. The "noble mold" on and in some cheeses drives the connoisseur on the other hand pleasant shivers on the back. With the cultures used for maturing and affining blue, white and red cheeses, you do not spoil your stomach, you spoil it.

Anything that is made to mold with mushrooms like "Penicillium candidum", "Penicillium roqueforti" or "Penicillium camemberti" stands on the good side of power. The Camemberti culture cultivates the fine fluff on the outside and the delicate mushroom aroma of typical white cheese cheese like Camembert, Coulommiers or Brie on the inside.

In contrast, the highly popular Limburger, Harzer, Handkäse, Tilsiter and Romadur varieties in Germany belong to the family of "Rotschimmelkäse". During their production, however, no fungus, but one produced by the bacterium Brevibacterium linens red dope on the bark, which keeps unwanted microorganisms and at the same time gives the cheese a spicy touch.

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This is reflected even more in the smell of these varieties, which are stigmatized as "stinkers". That's a shame because the responsible, often slightly greasy bark is usually not eaten anyway. But the interior of the more or less racial reds will mature into delicacies in up to five weeks. The softer representatives (Munster, Chaumes, Reblochon, Taleggio, Carré Mirabella, Epoisses de Bourgogne, Pont-l'Évêque) even reach their peak only when the cheese trickles over the plate when cutting.

The strongest and thus for cheese beginners sometimes almost unbearable aromatic and racial varieties but produced under the action of Penicillium strains. The are inoculated before maturation with thick needles in the dough - the expert speaks of "Pikieren". These holes bring in addition to the spores and the oxygen needed for mold growth in the loaves. The blue sky grows within three to six months, often from inside to outside.

Blue cheese goes well with ripe pears, grapes and figs, walnuts and honey. He is eaten classically with bread or toast, sometimes marinated in port before, which is also the perfect liquid companion to the raw material. In warm dishes, it is appreciated as a filling of white meat, in typical pasta sauces or for grilling vegetables with broccoli, cauliflower or salsify.

In this sense, he also comes in today's hobby recipe for "Portobellopilze with blue cheese" used: We fill the giant mushrooms with a mixture of cheese, thyme, spring onions and chopped Kalamata olives and gratinate them briefly in the oven. In this combination, the ingredients multiply the effect of their palate massage.