Penicillium camemberti

Common card · No. 303237

Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of soft-ripened cheeses, including Camembert, Brie, Langres, Coulommiers, and Cambozola, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti. When making soft cheese that involves P. camemberti, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds. P. camemberti is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste. Using polymerase chain reaction techniques, cheese manufacturers can control cheesemaking by monitoring the mycelial growth of P. camemberti. This is particularly significant, as controlling...

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