This is the most frequently searched question on our website! And while the answer may seem obvious to some #cheesenerds, we could always use a refresher!
The white mold is Penicillium camemberti (a.k.a. P. candidum), which gives these cheeses their characteristic bloomy rind. The rind is totally edible and adds texture and flavor to the #cheese.
However, there are times when the cheese is old or poorly kept, and it can be very strongly (unpleasantly) flavored, bitter, or ammoniated. It should look fresh and white, and feel plump in its container or box. Look out for wet, slimy, or brown spots.
Written by Steve Ehlers
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