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The surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese. [ 2 ]
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. [1]
Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors.
Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense is used in soft mold-ripened cheeses, such as Nalžovy (ellischau) cheese, and to improve the taste of sausages and hams, and to prevent colonization by other molds and bacteria.
C. Penicillium caerulescens; Penicillium cainii; Penicillium cairnsense; Penicillium calidicanium; Penicillium camemberti; Penicillium canariense; Penicillium canescens
Penicillium commune is considered an ancestral wild-type of the fungus species P. camemberti, a mould commonly used in the production of soft cheese. [ 2 ] [ 3 ] Both species are similar in their ability to produce cyclopiazonic acid , a metabolite not normally produced by members of the genus Penicillium .
Surface-ripened cheese is cheese ripened by mold growing on its surface, which changes both its texture and flavor as it matures from the outside inward. The mold often gives the rind distinct colors, such as the white mold (Penicillium camemberti) on Brie and Camembert or the reddish-orange hue on cheeses like Limburger. [37] [38] [39]
Penicillium abidjanum [2] Penicillium adametzii [2] Penicillium adametzioides [2] Penicillium aeris [3] Penicillium aethiopicum [2] Penicillium albicans [2] Penicillium albidum [2] Penicillium albocoremium; Penicillium alexiae [4] Penicillium alfredii [5] Penicillium alicantinum [4] Penicillium allahabadense [6] Penicillium allii; Penicillium ...