White noble mould

For cheeses with white mould, such as ÖMA Camembert, Allgäuer Wieserbrie or Edler Weisser, selected mould cultures such as Penicillium caseicolum, Penicillium camemberti or Penicillium candidum are added to the milk before coagulation. During ripening, these cultures release distinctive flavour compounds and create their characteristic appearance. In the case of Camembert or Brie, the white mould grows from the surface into the interior of the cheese – and is also often sprayed onto the moulded cheeses.