Penicillium camemberti

Penicillium camemberti is a species of fungus in the family Trichocomaceae. It is used in the production of Camembert, Brie, Coulommiers and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti.