Independent Cheese Mould Experiment

To determine what type of grated cheese grows the most moulds.

Purpose Variables

Different types of grated cheese.

By Nelli Larjava

If cheese has a lot of moisture then it will grow the most mould because mould needs moisture to grow.

Hypothesis

Materials• Cheese• Gloves• Grater• Plastic Bags • Water + Soap• Drawer• Camera

Moisture % in cheese

Parmesan 30%Cheddar 39%Edam 40%Blue 42%Brie 48%Mozzarella 48%Fresh Mozzarella 60%

• Grated all the cheeses• Kept them all in plastic bags • Washed grater after each turn• Wore gloves for every different cheese

Controlling My Experiment

Procedure

• Grate cheese • Wear and change gloves ( To prevent mould spread by touching with

hands)• Wash grater ( To prevent mould spread between different types of

cheese)• Grate other cheeses ( Mouldy ones last)• Place them in plastic bags• Place in dark drawer • Take pictures every 3 days• Score daily 1-3

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 210

0.5

1

1.5

2

2.5

3

3.5

fresh Mozz.Reg. MozzBrieBlue cheeseEdamCheddarParmesanControl

Time (Days)

score

Score 0 = no mould growthScore 1 = less than 25% covered in mouldsScore 2 = 50 % covered in mouldsScore 3 =50% to 100% covered in moulds

Blue cheese and brie are made of mouldy cheese. Only different types of mould were scored and none was found

Mould Growth by Time in Different Types of Cheese

Day 1

Day 3

Day 6

Day12

Day 15

Day 21

Conclusions

• My hypothesis was wrong • The mould grows differently on different cheese • Does not matter on the moisture percentage except for parmesan

Further Inquiries

Why did the mould on the fresh mozzarella go away? How long will it take until parmesan grows any moulds? Will brie and blue cheese ever grow any different types of moulds? How many other moulds grow on cheese? Why do some moulds take out all the air from a bag?