Penicillium candidum
| Penicillium candidum | |
|---|---|
 | |
| Vacherin du Haut-Doubs cheese | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. candidum |
| Binomial name | |
| Penicillium candidum Link (1809) | |
Penicillium candidum is a mold in the genus Penicillium, used to make Brie, Camembert and Coulommiers cheeses. It is related to Penicillium chrysogenum, the source of Penicillin, but not closely enough to ward off infection in those who consume the cheese. Allergic cross-reactivity, however, was reported.[citation needed] An allergy to Penicillin does not necessarily imply an allergy to cheeses made using P. candidum.[1]
When making soft cheese that involves Penicillium candidum, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds.[2] P. candidum is responsible for the soft, buttery texture of brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.[3]
References
- ↑ http://www.washingtonpost.com/wp-dyn/articles/A8353-2004Aug17.html
- ↑ Helweg, Richard (2010). The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply. Atlantic Publishing Company. pp. 148–149. ISBN 9781601383556. Retrieved September 12, 2013.
- ↑ Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. 12. ISBN 9781423606512. Retrieved September 12, 2013.
External links