Do moldy cheeses like brie and blue have probiotic benefits?

My Wegmans cheese guy told me that cremeux de borgogne (so tasty - it is a type of brie) has lactobacillis acidophilus. read more

I was concerned to actually see the mold growing from the side of the cheese to the container it was on and he said that’s a sure sign it is good and fresh. He was right - it tastes amazing. And I eat some every day to help stay regular. ;) Of course you do have to eat the rind for that benefit but I find it tasty. read more

The main cheese-making Penicilliums - roqueforti (blue cheese), camemberti, (Camembert and Brie) and glaucum (Gorgonzola) - are not penicillin producers. They do produce other antibacterial metabolites - as well as human toxins and allergens - but no medically useful antibiotics. read more

A fresh cheese that uses these bacteria as a part of its fermentation process will likely have some of these helpful microbes still living, but the longer a cheese is aged, the fewer bacteria remain alive. read more