Skip to main content
White Cheese Mold
Penicillium camemberti is a domesticated mold (family Aspergillaceae) that forms the white, felty rind of soft-ripened cheeses such as Camembert and Brie. It arose by artificial selection from P. biforme around 1900, which was itself selected from P. fuscoglaucum. Ropars et al. (2020) divided it into two varieties: the white var. camemberti and the grey-green var. caseifulvum.
Eaten as the rind of soft-ripened cheeses. var. camemberti can produce cyclopiazonic acid, more concentrated in the rind than the interior; typical consumer doses are small (under about 4 ug) and weak-producing strains are recommended. var. caseifulvum does not produce it.
Never eat a wild mushroom based on a web page — confirm with an expert.
This page grows with the community. Here is what it is still missing:
Join WeMush to log cultivation data, discover strains, and connect with fellow growers.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
