Penicillium camemberti The mould behind brie and camembert
Soft-ripened cheeses like brie and camembert are culinary favourites, but did you know that they are made with a unique mould? Meet Penicillium camemberti, the microbe responsible for the creamy texture and distinctive flavour of these cheeses.
Soft-ripened cheese
Soft-ripened cheeses like brie and camembert are a delicacy for many. As the name suggests, they are crafted with moulds. One of the most commonly used moulds is Penicillium camemberti, which forms a white, sometimes fluffy, layer on the cheese’s surface.
A delicacy under threat
In the food industry, there is often a demand for uniformity in how products look and taste. For this reason, microbes are selected based on their ability to produce the most desirable or visually appealing food. These microbes are then continuously cultured and reproduced. This process is comparable to breeding pedigree dogs or cats, where specific traits are prioritised. However, this has raised concerns that Penicillium camemberti might eventually face extinction. The mould has been cultivated to such an extent that it no longer grows as robustly as it once did.
Factory Mould
P. camemberti is rarely found ‘in the wild’. Some researchers argue that it is a domesticated mould. By selectively breeding Penicillium biforme for traits desirable in cheese production, such as its signature white appearance and soft texture, a new species was created.
Would you like to see Penicillium camemberti up close?
Visit ARTIS-Micropia, the only museum in the world where you can explore microbes like this in astonishing detail. Get your tickets and discover how something so small can have such a big impact!