Penicillium camemberti
 | It has been suggested that Penicillium candidum be merged into this article. (Discuss) Proposed since September 2013. |
| 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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