Which fungal genus is often used in cheese making?
The art of creating cheese is a skill. Cheese production, like many other food preservation methods, allows the nutritional and economic value of a food source, in this case milk, to be concentrated. Cheesemaking enables the creation of a wide range of flavors and textures. Nomadic herdsmen who preserved milk in jars formed from the stomachs of sheep and goats may have been the forerunners of cheesemaking. The milk would ferment and coagulate because their gut linings contain lactic acid, bacteria that are milk impurities, and rennet.
The fungus Penicillium camemberti belongs to the Penicillium genus. P. camemberti colonies develop a hard, white crust on Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses. It's responsible for the peculiar flavors of these cheeses.
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