What You Need to Know
Penicillium camemberti metabolizes lactic acid, raising surface pH and enabling proteolytic enzymes to break down casein into peptides and free amino acids (glutamate, leucine). This creates a creamy texture and umami depth.
Essential for Brie/Camembert-style cheeses; rind protects the paste while contributing earthy, mushroomy flavors.
Key Parameters
Temperature
12°C
8°C - 16°C
Time
4 weeks
14 days - 8 weeks
Equipment
Caves/aging roomsHygrometersCheese mats
Steps
- 1.
Truffled Brie en Croûte (Modern French): Rind maintains structural integrity during baking
The Science
Primary Reaction
Proteolysis of αs1-casein by fungal enzymes