Description
Species of fungus
Technical
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.
Sensory Profile
Aroma ()
mushroomybutteryearthysulfurousnutty
Taste
umamisaltsour
Texture
creamyvelvetyslightly chalky
Wine Analogy
Similar to the terroir expression in Burgundy wines
Coffee Analogy
Comparable to the creamy mouthfeel of a well-pulled espresso
Perfume Analogy
Evokes the earthy-musky notes in Chanel No. 19
Culinary Applications
Camembert de Normandie AOPFranceCreates the characteristic bloomy rind and creamy paste
Brie de MeauxFranceDevelops the mushroomy aroma and soft texture
CambozolaGermanyCombines blue veining with surface-ripened characteristics
Dietary
VegetarianGluten-FreeHalalKoshermilkmold allergens
Molecular Pairing
Key Compounds Produced
cyclopiazonic acidroquefortine Cisofumigaclavine A