How to Grow Mold on Bread or Cheese
This simple science experiment is about microorganisms called mold or fungi that actually feed on foods like bread or cheese. Moisture is the primary factor involved in growing mold on bread or cheese. In most cases, food with mold is discarded. However, you cannot overlook positive aspects of mold. For instance, Gorgonzola, brie and Roquefort cheese actually get their distinctive flavors from mold. Those green and blue veins in Roquefort cheese are simply mold. In terms of science, penicillin would never have been discovered without mold. Does this Spark an idea?
Instructions
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Dampen bread or cheese with water. Consider using once slice each of bakery bread and grocery store bread that lists a preservative as an ingredient to compare which grows mold faster.
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Place the bread or cheese in a clean, clear container --- keeping them apart from one another.
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Affix the lid to the container using adhesive tape.
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Store the container in a warm location. According to Mad Sci Network, 80 degrees F is the optimal temperature for growing mold.
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Wait two or three days for the blue, green, gray and white fuzzy-looking results to appear. This is the mold.
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Tips & Warnings
Cheese wrapped tightly in plastic wrap and stored in the refrigerator is less likely to form mold than cheese left out at room temperature.
When mold forms on hard cheese, it can be removed using a sharp knife. The Mayo Clinic recommends cutting at least 1 inch into the cheese to be certain all the mold spores are removed.
Bread stored in the refrigerator in a brown paper bag will keep better than bread left out on the counter in a plastic bag.
Do not attempt to reuse the mold-growing container. Discard it, rather than risk contaminating other food.
References
Resources
- Photo Credit Thomas Barwick/Lifesize/Getty Images
