White mould spores used for making Camembert and Brie cheeses. These mould spores start growing from the outside - in, creating a white crust before infusing the interior and creating a soft and creamy consistency with a distinctive aroma.

Penicillium Camemberti (also known as Penicillium candidum or Penicillium caseiolum) ase essential in the ripening process of cheeses with white surface mould such as Camembert and Brie cheeses. Pecillium Camemberti contributes to ripening of your cheese in the following ways:

• Characteristic appearance of the cheese
• Flavour and texture
• Protects the cheese surface against contaminants