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Penicillium camemberti

Camembert mold

Penicillium camemberti — 2026-08-16
Scientific identification
Penicillium camemberti Thom
Family
Aspergillaceae
Class
Eurotiomycetes
Genus
Penicillium

Names across languages

  • English: Camembert mold
  • German: Camembert-Schimmel
  • Finnish: Valkohome
  • Estonian: Camemberti pintselhallik
  • Russian: Пеницилл Камамбер

The scientific profile

From the latest record: 2026-08-16.

Body

Fast-growing, dense, white, floccose to cottony mould forming the characteristic bloomy rind of soft cheeses; colonies remain predominantly white

Description

Spore mass white to very pale cream

Description

Domesticated saprobic fungus specialised for cheese surfaces, especially Camembert, Brie and other bloomy-rind cheeses; grows well in cool, protein- and lipid-rich environments

Description

Deliberately cultivated to form the rind and contribute characteristic flavour, aroma and texture

Fruit body

Microscopic filamentous mould forming visible white colonies that may cover the entire cheese surface

Dimensions

Colony size variable with substrate and culture conditions; typically forms a continuous felt-like rind rather than discrete fruit bodies

Odour

Mushroom-like, creamy, fatty to mildly ammoniacal during advanced cheese ripening

Taste

Mild, mushroomy, creamy and characteristic when growing as an intended cheese-ripening culture

Microscopy

Conidiophores typically terverticillate with rough-walled stipes; conidia smooth, ellipsoid to subglobose, ~3–5×2.5–4.5 µm, produced in chains

Overview

Domesticated white cheese mould forming the soft, snowy rind of Camembert and Brie

1906). Bull. U.S. Department of Agriculture, Bureau Animal Industry 82: 33.

Field encounters

15/Aug/2026, 11:33 PM

Tallinn, Harju, Eesti

Home lab room Culture on white Camembert cheese

Local shop

Original Instagram post

Source hashtags

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