aroma.
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
Neufchâtel. The white penicillia create their
effects mainly by protein breakdown, which
contributes to the creamy texture and provides
flavor notes of mushrooms, garlic, and
ammonia.
Making Cheese
There are three stages in the transformation of
milk into cheese. In the first stage, lactic acid
bacteria convert milk sugar into lactic acid. In
the second stage, while the acidifying bacteria
are still at work, the cheesemaker adds the
rennet, curdles the casein proteins, and drains
the watery whey from the concentrated curds.