Aside from the fact that the two main mold-ripened cheeses, the blue-type and the Brie-type, are both fungal fermentations, they share few common properties. The blue mold cheeses contain visible mold growth throughout, at the surface, and within the curd. The mold responsible, Penicillium roqueforti, produces blue-green mycelia, in addition to a myriad of enzymes that ultimately generate typical blue cheese flavors. In contrast, the Brie-type cheeses are made using Penicillium camem-berti, which produces white mycelia, and grows only at the surface. Blue cheese is acidic, salty, brittle and crumbly, while the Brie-type cheeses are satiny smooth, soft, and creamy, with a near neutral pH.
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