mould

A hollow container of metal, ceramic, glass or plastic in which liquids are placed so as to set and take up the shape of the mould. Used for jellies, blanc-mange and a variety of solid foods set in aspic.

The fungi which grow on the surface of food left exposed to ambient conditions. Often moulds are not noticed until the fruiting bodies appear. These are usually either a white coating or a furry white, grey or green growth, both of which grow outwards from the original inoculating spore. Some moulds are deliberately encouraged as on the surface of Camembert and in blue cheeses where they are deliberately introduced into the centre by needling. Mould growth is also important in many fermented foods such as soya sauce and tempeh. Very few moulds are toxic and many have antibiotic (anti-bacterial) properties.