White Molds

In addition to the blue penicillia, there are the white ones, all strains of P. camemberti, which make the small, milder surface-ripened soft cow’s milk cheeses of northern France, Camembert and Brie and Neufchâtel. The white penicillia create their effects mainly by protein breakdown, which contributes to the creamy texture and provides flavor notes of mushrooms, garlic, and ammonia.