Penicillium camemberti: Difference between revisions
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| binomial_authority = [[Charles Thom|Thom]] (1906) |
| binomial_authority = [[Charles Thom|Thom]] (1906) |
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'''''Penicillium camemberti''''' is a [[species]] of [[fungus]] used in the production of [[Camembert (cheese)|Camembert]] |
'''''Penicillium camemberti''''' is a [[species]] of [[fungus]] used in the production of [[Camembert (cheese)|Camembert]], [[Brie (cheese)|Brie]], and [[Cambozola]] [[cheese]]s, on which colonies of ''P. camemberti'' form a hard, white crust. It is responsible for giving these cheeses their distinctive taste. |
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[[File:camembert.jpg|thumb|left]] |
[[File:camembert.jpg|thumb|left]] |
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== Synonyms == |
== Synonyms == |
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Revision as of 13:24, 22 July 2013
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| Species: | P. camemberti
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| Penicillium camemberti Thom (1906)
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Penicillium camemberti is a species of fungus used in the production of Camembert, Brie, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste.
Synonyms
- Penicillium candidum Link
- Penicillium biforme Thom.
- Penicillium caseicola Bainier
External links
 | This Eurotiomycetes-related article is a stub. You can help Wikipedia by expanding it. |