Penicillium camemberti: Difference between revisions
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| species = '''''P. camemberti''''' |
| species = '''''P. camemberti''''' |
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| binomial = ''Penicillium camemberti'' |
| binomial = ''Penicillium camemberti'' |
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| binomial_authority = Thom 1906 |
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'''''Penicillium camemberti''''' is a [[fungus|fungal species]] used in the production of [[Camembert (cheese)|Camembert]] and [[Brie (cheese)|Brie]] [[cheese]]s, on which colonies of ''P. camemberti'' forms a hard, white crust. It helps to give Camembert its distinctive taste. |
'''''Penicillium camemberti''''' is a [[fungus|fungal species]] used in the production of [[Camembert (cheese)|Camembert]] and [[Brie (cheese)|Brie]] [[cheese]]s, on which colonies of ''P. camemberti'' forms a hard, white crust. It helps to give Camembert its distinctive taste. |
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Revision as of 19:51, 28 September 2008
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| Species: | P. camemberti
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| Penicillium camemberti Thom 1906
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Penicillium camemberti is a fungal species used in the production of Camembert and Brie cheeses, on which colonies of P. camemberti forms a hard, white crust. It helps to give Camembert its distinctive taste.
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