BLOOMY RIND CHEESE AND THE PENICILLIUM CAMEMBERTI

Penicillium camemberti is a species of filamentous fungus that plays an essential role in the production of soft cheeses with a bloomy rind, such as Camembert and Brie. It is known for its ability to form a layer of velvety white mold on the outer surface of these cheeses, giving them distinctive characteristics of flavor, aroma and texture.

During the cheese-making process, Penicillium camemberti is inoculated onto the surface of the cheese after salting. It then grows and proliferates on the outer shell, forming a dense, velvety layer of white mold. This layer of mold not only protects the cheese from unwanted contamination, but also plays a crucial role in the ripening of the cheese.

The maturation makes the Penicillium camemberti secretes enzymes that break down the proteins and fats present in the cheese, resulting in a creamy and smooth texture. Furthermore, these enzymes also transform compounds in the cheese, developing complex flavors and characteristic aromas, which are typical of Camembert and Brie.

The specific origin of Penicillium camemberti is not entirely clear, but it is known that its use in cheese production dates back many centuries in the Normandy region of France. It is believed that the discovery of this fungus occurred accidentally, when cheese producers noticed that cheeses stored in humid environments began to develop a layer of white mold on their surface.

Generally, white mold cheeses are matured for a few weeks to a few months. During this period, the cheese develops more complex flavors and aromas as the white mold penetrates the cheese mass and carries out its maturation process.

It is important to highlight that Penicillium camemberti is different from Penicillium roqueforti, which is used in the production of blue cheeses, such as Roquefort. Although they are members of the same family of fungi, each has specific characteristics and contributes in different ways to the flavor and aroma profile of the cheeses in which they are used.

EXAMPLES

Camembert de Normandie: the original, is known for its creamy texture and buttery flavor, and can only be produced in the Normandy region. Traditionally made with cow's milk, its white moldy bark contributes to its earthy aroma and mushroom notes.

Brie: french cheese famous for its silky texture and smooth, velvety flavor, it is typically made with cow's milk. Its white mold skin can vary in thickness, affecting the intensity of the flavor.

Brie de Meaux: originating from the Île-de-France region of France, Brie de Meaux is a soft, creamy cheese often considered one of the finest varieties of Brie. Typically made with cow's milk, its rind is covered in a velvety white mold, similar to Camembert.

Brie de Melun: another variety of Brie originating from the Île-de-France region, Brie de Melun is more intense in flavor and has a firmer texture than regular Brie. Made with cow's milk, just like Brie de Meaux, its rind is covered in white mold.

Coulommiers: from France, similar to Brie, it is more compact and can be more intense in flavor. Made with cow's milk, its white mold rind adds a touch of complexity and terroir.

Boursault: a french cheese known for its creaminess and delicacy. Usually made with cow's milk, its white mold shell offers a velvety texture and a protective layer that helps maintain its moisture.

Brillat-Savarin: is extremely creamy and indulgent, typically from France, made with cow's milk. Its white mold rind adds a touch of maturity and complexity.

Explorateur: rich and indulgent, is a french triple cream cheese made with cow's milk, with a decadent texture and unctuous flavor. Its white moldy rind contributes to its richness and smoothness.

Chaource: originating from the Champagne region, it is known for its creamy texture and smooth, slightly buttery flavor. Made with cow's milk, its white mold skin can vary in thickness, affecting flavor intensity.

Reblochon: This soft cheese, from France, is famous for its complex flavor and rich aromas. Made with cow's milk, its white mold rind adds a layer of earthy flavor and hints of mushrooms.

Vacherin Mont d'Or: this seasonal cheese is from France and Switzerland, and is extremely indulgent, with an unctuous texture and delicate flavor. Made with cow's milk, its wooden bark and white mold contribute to its maturity and complexity.

Pont-l'Évêque: originating in the Normandy region of France, it is a soft, washed-rind cheese known for its rich, smooth flavor. Typically made with cow's milk, its skin may develop a thin layer of white mold during the ripening process.

Saint-Félicien: this soft cheese originates from the Rhône-Alpes region of France and is known for its creamy texture and mild, lactic flavor. Made with cow's milk, its skin is covered in white mold that adds complexity to the flavor.

Saint-Marcellin: is another cheese from the Rhône-Alpes region, known for its soft and creamy texture. Also made with cow's milk, like Saint-Félicien, its rind is covered in white mold, adding an extra layer of flavor to the cheese.

Crottin de Chavignol: originating from the Loire region of France, is a goat cheese with a soft, creamy texture and a velvety white mold-covered rind. It is known for its pronounced flavor and creamy texture.

Valençay: Also from the Loire region, Valençay is a pyramid-shaped goat cheese with a grey ash-covered rind and white mold. It has a firm texture with complex flavors that develop during aging.

Pouligny-Saint-Pierre: another goat cheese from the Loire Valley, it has a distinctive conical shape and a naturally wrinkled rind covered in white mold. It has a delicate, slightly acidic flavor.

Tomme de Savoie: is a semi-soft cheese from the French Alps, typically made with cow's milk. It has a nutty flavor and a creamy texture, with a natural rind covered in white mold.

Crottin de Champcol: Originating from the Loire Valley, Crottin de Champcol is a goat cheese with a dense texture and a slightly acidic flavor. Its natural rind develops a coat of white mold during aging.

Chèvre Boît: french cheese made with goat's milk. It has a soft dough, a mild flavor and a slight mushroom aroma.

Mahon: is a cow's milk cheese from the Balearic Islands of Spain. It has a semi-soft texture and a buttery, slightly tangy flavor, sometimes with a natural rind covered in white mold.

Pélardon: is a goat cheese from the Languedoc region of France. It has a creamy texture and a complex, slightly sharp flavor. Its natural rind may develop white mold during aging.

Ossau-Iraty: is a sheep's milk cheese from the Basque region of France. It has a firm texture and a nutty, slightly sweet flavor, with a natural rind that can develop white mold.

Tome des Bauges: is a semi-hard cheese from the Savoie region of France, typically made with cow's milk. It has a creamy texture and a mild, buttery flavor, with a natural rind that may develop white mold.

Chèvre d'Argental: is a goat cheese from the Rhône-Alpes region of France. It has a creamy texture and a tangy, slightly salty flavor, with a natural rind that can develop a layer of white mold.

Selles-sur-Cher: is a goat cheese from the Loire Valley, known for its distinctive shape and ash-coated rind. It has a dense texture and a slightly acidic flavor, sometimes with a layer of white mold on the rind.

Ricotta Salata: is an Italian cheese made from whey, typically from sheep's milk. It has a firm texture and a mild, slightly salty flavor, with a natural rind that may develop white mold during aging.

Brillat-Savarin Affiné: is a triple cream cheese made with cow's milk. It has a creamy texture and a buttery, slightly tangy flavor, with a bloomy white rind that adds complexity to its taste.

Cremont: is a soft-ripened cheese made in the style of French chevres but produced in the United States. It has a creamy texture and a bloomy white rind, typically made with a blend of goat's and cow's milk.

Torta del Casar: originating from Extremadura, Spain, it is a creamy and slightly bitter cheese with a soft texture and natural rind, made from raw sheep's milk.

La Tur: is an italian creamy, indulgent cheese with a smooth texture and a rich, tangy flavor. It has a bloomy rind and a slightly sweet finish, made with a blend of cow's, goat's, and sheep's milk.

Delice de Bourgogne: is a french triple cream cheese with a luxurious texture and a rich, buttery flavor. It has a bloomy rind and a decadent, creamy interior, made with cow's milk.

Taleggio: is a semi-soft cheese, from Italy, with a strong aroma and a fruity, tangy flavor. It has a washed rind that develops a natural bloom as it ages, made with cow's milk.

Livarot: is a french pungent, washed-rind cheese with a soft, creamy texture and a bold, spicy flavor. It has a distinctively orange rind, and it's made with cow's milk.

Rigotte de Condrieu: is a french, small, creamy cheese with a delicate flavor and a slightly wrinkled rind. It is often compared to Crottin de Chavignol, and it's de from goat's milk.

Epoisses: is a pungent, washed-rind cheese with a creamy texture and a strong, savory flavor. It has a distinctive orange rind. It is from France and made with cow's milk.

Morro Azul: brazilian cow's milk cheese, considered the best cheese in Latin America at the 35th world cheese awards. It is small, has high creaminess and buttery notes. After going through a production process aimed at retaining moisture, always with the aim of giving the cheese high creaminess, it is salted and subsequently wrapped in a wooden belt.