White mould cheese is a mould cheese, when whose production noble mould (mushroom cultures of Penicillium candidum or Penicillium camemberti) are used. Usually the Sporen (Konidien) of these mushrooms of the milk are added, up-sprayed more rarely the culture on the young cheese, which leads to a more irregular distribution of the Sporen. The Konidienkonzentration must exhibit two million germable Sporen on a litre of milk, so that the risk of an infestation with foreign mould is impossible.

After a salt treatment of the cheese and dripping off the whey the ripe procedure begins. The temperature should lie for it between 12 and 18 degrees Celsius. During the first 48-72 hours days appear above all yeast mushrooms at the surface of the cheese. The Sporen of the noble mould germinate ideal-prove already before salting, but only on the third day the ripe one the colonies the eye appear. Afterwards it lasts no longer for a long time, until a close mushroom lawn covers the whole cheese.

The color of the vegetation with the young mature cheese is clean-white with the white Camembertschimmel Penicillium candidum, easily bluish with the blue Camembertschimmel Penicillium camemberti, which is due to the different color of the Sporen of the two kinds of mushroom.

The mushrooms provide for the taste of the cheese, it give a fresh flavour, which reminds of the smell of Champignons. In addition, flavour and taste of a cheese depend on the assigned milk, then there are such beside white mould cheese from cow's milk also from the milk of sheep and goats.

Well-known representatives of white mould cheese are Camembert, Brie and Coulommiers. Also some sour milk cheese is using white mould.

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