What You Need to Know
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.
Key Parameters
Equipment
cheese moldscheese clothripening chambercheese turning mats
Steps
- 1.
Camembert de Normandie AOP (France): Creates the characteristic bloomy rind and creamy paste
- 2.
Brie de Meaux (France): Develops the mushroomy aroma and soft texture
- 3.
Cambozola (Germany): Combines blue veining with surface-ripened characteristics