Which mold is used to produce the rind of Brie and Camembert cheese?

The mold used to produce the rind of Brie and Camembert is Penicillium camemberti. Its colonies create the soft, white “bloomy” or “flowering” rind characteristic of these cheeses.

Cheesemakers introduce the mold either into the cheese mixture or onto the surface after the curds have been molded. As the cheese ripens, P. camemberti grows across the exterior and releases enzymes that break down proteins and fats. This ripening from the outside inward produces Brie’s and Camembert’s creamy texture and distinctive buttery, mushroom-like flavors.

The species is also used for other soft-ripened cheeses, including Langres, Coulommiers, and some Cambozola. It was formally described by Charles Thom in 1906. Modern cheesemaking can monitor its mycelial growth with polymerase chain reaction techniques, helping producers control flavor development and safety.

Penicillium roqueforti is a frequent confusion: it is associated with the blue-green veins of Roquefort and other blue cheeses, not the white rind of Brie and Camembert. Geotrichum candidum can occur in cheese production too, but it is not the classic answer to this question.