Penicillium camemberti: Difference between revisions
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{{Taxobox | name = ''Penicillium camemberti'' |
{{Taxobox | name = ''Penicillium camemberti'' |
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Revision as of 14:13, 13 September 2013
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| Penicillium camemberti | |
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| Species: | P. camemberti
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| Binomial name | |
| 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
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