Penicillium camemberti

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Penicillium camemberti
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species: P. camemberti
Binomial name
Penicillium camemberti
Thom (1906)
  • Penicillium album Epstein (1902)
  • Penicillium rogeri Wehmer (1906)
  • Penicillium caseicola Bainier (1907)
  • Penicillium biforme Thom (1910)
  • Penicillium candidum Roger (1923)
  • Penicillium paecilomyceforme Szilvinyi (1941)

Penicillium camemberti is a species of fungus in the family Trichocomaceae. It is used in the production of Camembert, Brie, Coulommiers and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste. An allergy to penicillin does not necessarily imply an allergy to cheeses made using P. camemberti.[2]

When making soft cheese that involves Penicillium 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.[3] 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.[4]


  1. ^ "Penicillium camemberti Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906". MycoBank. International Mycological Association. Retrieved 2013-09-12. 
  2. ^ Wolke, Robert L. "Cheese Course". Washington Post. Retrieved 25 July 2014. 
  3. ^ Helweg, Richard (2010). The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply. Atlantic Publishing Company. pp. 148–149. ISBN 9781601383556. Retrieved September 12, 2013. 
  4. ^ Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. 12. ISBN 9781423606512. Retrieved September 12, 2013. 

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