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Examples
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Lots of cheeses are naturally moldy — Camembert and blue cheese get their flavor from molds, Penicillium camemberti and P. roqueforti, to be exact.
Phineas L. MacGuire . . . Gets Slimed! Frances O’Roark Dowell 2007
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Lots of cheeses are naturally moldy — Camembert and blue cheese get their flavor from molds, Penicillium camemberti and P. roqueforti, to be exact.
Phineas L. MacGuire . . . Gets Slimed! Frances O’Roark Dowell 2007
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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 Neufchàâtel.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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 Neufchàâtel.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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