Bushra Griffith
The world of cheese is a diverse and fascinating one, with many varieties of cheese being made with mould. One of the most well-known moulds used in cheese production is Penicillium, which is responsible for the distinctive flavour and appearance of some of the world's most famous cheeses. Blue cheeses, for example, use the mould Penicillium roqueforti to create their characteristic veins. In addition to blue cheese, other varieties of cheese that employ the Penicillium mould include Camembert, Brie, and other bloomy rind cheeses, which use the white mould Penicillium camemberti to develop their unique flavour and texture.
| Characteristics | Values |
|---|---|
| Species | Penicillium roqueforti, Penicillium glaucum, Penicillium stilton, Penicillium camemberti, Penicillium biforme, Penicillium fuscoglaucum, Penicillium caseifulvum |
| Appearance | White, greenish-blue |
| Cheese type | Blue cheese, Camembert, Brie, Langres, Coulommiers, Cambozola, St. Marcellin, Rigotte de Condrieu |
| Function | Creates distinctive flavour, aroma, appearance, and texture |
| Allergies | An allergy to antibiotic penicillin does not imply an allergy to cheeses made using P. camemberti |
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What You'll Learn
- Blue cheeses use Penicillium roqueforti to get their distinctive veins
- Penicillium roqueforti is used for Roquefort, while Penicillium glaucum is used for Gorgonzola
- Penicillium camemberti is used to make Camembert, Brie, and other bloomy rind cheeses
- Penicillium camemberti forms a hard, white crust on Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses
- Penicillium candidum is the scientific name for the thick white rind on the outside of a wheel of Brie
Blue cheeses use Penicillium roqueforti to get their distinctive veins
Blue cheese is made using Penicillium roqueforti, a common fungus found in nature that can be isolated from soil, decaying organic matter, and plants. It is well-suited for the conditions in which blue cheese is made, including low oxygen levels and temperatures.
The fungus is added to milk to create the distinctive veins in blue cheese. It breaks down proteins and fats, yielding the textures, aromas, and flavours associated with blue cheese. The mould grows filaments known as mycelia, which create the appearance of the blue veins.
Different strains of Penicillium roqueforti can be used to create different textures and tastes in blue cheese. For example, the PA strain has a piquant aroma, an extended shelf life, and a medium-fast growth rate, making it suitable for mild blue cheeses such as Roquefort. The PV GF (Gluten-Free) strain has a creamy consistency, a strong tolerance for salt, and a piquant aroma, making it suitable for stronger blue cheeses such as Roquefort, Gorgonzola, and Danablu.
Some blue cheeses, such as Bleu de Gex and Rochebaron, use a different type of fungus called Penicillium glaucum. However, Penicillium roqueforti remains the most common fungus used in blue cheese production, and is found in well-known varieties such as Danish blue, Stilton, and Gorgonzola.
While Penicillium roqueforti is most famous for its use in blue cheese, it also has other industrial uses, including the production of flavouring agents, antifungals, and enzymes.
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Penicillium roqueforti is used for Roquefort, while Penicillium glaucum is used for Gorgonzola
Penicillium roqueforti is a common fungus that can be isolated from soil, plants, and decaying organic matter. It is most known for its use in the production of blue-veined cheeses, such as Roquefort, Stilton, Danish blue, and Cabrales, among others. It is particularly well-adapted to the conditions during blue cheese manufacturing, including low oxygen levels and temperatures. This fungus creates the distinctive flavour, aroma, and appearance of these cheeses. When placed into cream and aerated, it produces a concentrated blue cheese flavouring.
On the other hand, Penicillium glaucum is a subspecies of P. roqueforti and is used for Gorgonzola, a blue-veined cheese that originated in Italy. Other blue cheeses, such as Bleu de Gex and Rochebaron, also use P. glaucum.
P. roqueforti is added as a secondary starter culture to milk during the cheesemaking process. It produces enzymes that break down proteins and fats, yielding the textures, aromas, and flavours characteristic of blue cheeses. This process is known as lipolysis and proteolysis, and it results in the formation of volatile and non-volatile aroma compounds, with methyl ketones being the most abundant.
While P. roqueforti is generally safe for cheese production, it is important to note that it can produce neurotoxins like roquefortine C and PR-toxin. However, the levels of these toxins in cheese are typically too low to cause toxic effects. Nonetheless, food safety practices recommend using P. roqueforti strains that do not produce mycotoxins.
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Penicillium camemberti is used to make Camembert, Brie, and other bloomy rind cheeses
Penicillium camemberti is a species of fungus in the genus Penicillium, which includes both beneficial and harmful moulds found in food production. P. camemberti is used to make Camembert, Brie, and other bloomy rind cheeses. It is responsible for the soft, creamy, buttery texture and mild, earthy flavour of these soft cheeses. It also forms a fluffy, white rind on the surface of the cheese, which acts as a barrier to protect the cheese from harmful bacteria and other moulds while still allowing it to breathe.
The origins of P. camemberti are closely tied to the history of Camembert and Brie. These cheeses have been made in France for centuries, especially in Normandy and Île-de-France. According to legend, P. camemberti was first used in the 18th century by a French farmer, Marie Harel. She is said to have created the first Camembert using a local mould. The story goes that a priest, fleeing the French Revolution, taught her how to make Brie, and she adapted the recipe. While the story may not be entirely true, it is clear that P. camemberti has been used in cheesemaking for generations. In the early 20th century, scientists isolated the specific strain now used to ensure consistent production of Camembert and Brie.
The use of P. camemberti in cheesemaking presents some challenges. One of the main issues is controlling the growth of the mould. If it grows too quickly, the rind can become too thick, affecting the cheese's texture and taste. If it grows too slowly, the cheese may not ripen properly, resulting in a dry, firm texture. Balancing the mould's activity with other microbes in the cheese is crucial, as the flavour and texture depend on a delicate interaction of microorganisms. Temperature and humidity are also important factors, as P. camemberti thrives in cool temperatures (around 10-12°C) and high humidity (85-95%).
P. camemberti is also used in the production of other cheeses, such as Langres, Coulommiers, and Cambozola. Additionally, due to its impact on flavour and odour, it is used for the flavouring of other foods, such as dry, fermented sausages.
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Penicillium camemberti forms a hard, white crust on Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses
Penicillium camemberti is a species of fungus in the genus Penicillium, which includes both beneficial and harmful moulds found in food production. This particular species leaves a hard, white crust on Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses. It is responsible for the fluffy, white rind that forms on these cheeses, as well as the soft, creamy interior we associate with these varieties.
Cheesemaking begins with coagulating milk using rennet and acid to form curds. After the whey is drained, the curds are shaped into wheels or blocks, ready for ageing. This is where P. camemberti comes into action. During the ageing process, the cheese surface is treated with the mould, either by spraying or dipping. The fungus then grows on the cheese, forming a white rind.
P. camemberti is also responsible for giving these cheeses their distinctive taste and odour. It can be used for the flavouring of other foods, such as dry, fermented sausages. It should be noted that P. camemberti can produce toxins, such as cyclopiazonic acid, which can be unhealthy for cheese consumers. However, consumers would generally receive a dose of less than 4 micrograms of this toxin.
The origins of P. camemberti are closely tied to the history of Camembert and Brie. These cheeses have been made in France for centuries, especially in Normandy and Île-de-France. According to legend, P. camemberti was first used in the 18th century by a French farmer, Marie Harel, who created the first Camembert using a local mould. In the early 20th century, scientists isolated the specific strain now used to ensure consistent production of these cheeses.
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Penicillium candidum is the scientific name for the thick white rind on the outside of a wheel of Brie
The thick white rind on the outside of a wheel of Brie cheese is called Penicillium candidum, a type of mould or fungus. Brie is a soft cheese, and its distinctive texture and flavour are created by this mould. Penicillium candidum is also known as Penicillium camemberti, and it is used in the production of Camembert, Langres, Coulommiers, and Cambozola cheeses, in addition to Brie.
The process of making Brie involves coagulating milk using rennet and acid to form curds. After the whey is drained, the curds are shaped into wheels or blocks, ready for ageing. During this ageing process, the cheese surface is treated with the mould, either by spraying or dipping. The fungus then grows on the cheese, forming a white rind. This rind is completely edible and safe to eat, although people with mould allergies may have reactions when consuming cheeses made with it.
The mould may be mixed into the ingredients before being placed in the moulds, or it may be added to the outside of the cheese after it is removed from the moulds. The choice of Penicillium camemberti strain is crucial, as different strains produce different results in terms of taste, texture, and ripening speed. Some strains create a thicker rind, while others promote a creamier interior.
The French National Centre for Scientific Research warned in 2024 that the spore-producing ability of albino strains of P. camemberti has declined due to prolonged vegetative reproduction. This has impacted the Norman cheese industry, which now struggles to find enough spores to inoculate their cheese.
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Frequently asked questions
Many popular cheeses are made with the mold Penicillium, including Camembert, Brie, Langres, Coulommiers, Cambozola, Roquefort, and Gorgonzola.
The white mold known as Penicillium camemberti is used to make Camembert and Brie.
Penicillium camemberti gives Camembert and Brie their distinctive flavors and soft, buttery texture.
Penicillium roqueforti is used to make Roquefort, while Penicillium glaucum is used to make Gorgonzola. However, both are subspecies of Penicillium roqueforti, which is used in many distinct blue cheeses.
To make your own blue cheese with Penicillium roqueforti, you can cultivate your own free source of blue mold spores. This involves leaving cheese and bread in an airtight container for two weeks, monitoring the spread of the mold on the bread, and then drying the bread. Once dried, the bread can be stored in an airtight jar and used to make blue cheese.
