The strain of fungi used to ferment these cheeses, an albino strain of penicillium camemberti, is what gives them their characteristic flavour and snowy white crust. This strain, however ...

The world's supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white rinds and creamy, tangy centers. But the ...