Description
Surface-ripened cheese development via controlled mold growth.
Technical
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.
Culinary Significance
Essential for Brie/Camembert-style cheeses; rind protects the paste while contributing earthy, mushroomy flavors.
Science
Primary Reaction
Proteolysis of αs1-casein by fungal enzymes
Parameters
Temperature
12°C optimal
8°C to 16°C range
Time
4 weeks
14 days – 8 weeks
Equipment
Caves/aging roomsHygrometersCheese mats