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OfflineBaby_Hitler
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camembert cheese fungi
    #3671531 - 01/24/05 09:42 AM (11 years, 10 months ago)

I bought a box of camambert cheese at the grocery store a few days ago. I cut into it and realized that there was a coating on the outside of the little wheel. I figured it was some kind of edible wax since it seemed just as edible as the rest of the cheese.

After eating a few pieces I notives that the surface really didn't seem very waxy. In fact it had a rather familiar texture; mycelium.

I took a closer look at it and saw that the torn edges were somewhat fiberous, and the coating scraped off of the surface much like mycelium on agar.

A little research turned up this:

http://www.camembert-country.com/cwp/cwp_fabe.htm

The next morning, the camembert, which has now its final shape, is taken out of its mould, and set on a tray in a salting room. There, it is covered on both sides with a thin layer of salt and finally with a precious fungus "penicillium candidum". That fungus replaced the genuine "penicillium camembertii" that was sometimes responsible of blue moistures on the cheese.


The active part of the making is now over... Nevertheless, the camembert is not yet ready for consumption, it should be placed on special shelves "les haloirs" for approximately 12 days .


Finally it is packed in its famous wood box, and sent to the consumers.
After 21 days, it is said to be "affin?" (refined) and "? point", 30 to 35 days after its birth.


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InvisibleCorporal Kielbasa
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Re: camembert cheese fungi [Re: Baby_Hitler]
    #3672153 - 01/24/05 01:48 PM (11 years, 10 months ago)

weird is the mold good for any thing other then refining cheese?


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OfflineFlashman
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Re: camembert cheese fungi [Re: Corporal Kielbasa]
    #3672340 - 01/24/05 02:27 PM (11 years, 10 months ago)

penicillium camembertii & penicillium candidum

I guess as a source of the antibiotic penecillin?


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InvisibleYidakiMan
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Re: camembert cheese fungi [Re: Flashman]
    #3672610 - 01/24/05 03:52 PM (11 years, 10 months ago)

Same genus but not same species. Penecillin came from Penicillium chrysogenum.


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InvisibleCorporal Kielbasa
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Re: camembert cheese fungi [Re: YidakiMan]
    #3672718 - 01/24/05 04:35 PM (11 years, 10 months ago)

I wana grow Penicillium chrysogenum and harvest its metabolites. Then add them to salves.


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InvisibleYidakiMan
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Re: camembert cheese fungi [Re: Corporal Kielbasa]
    #3672867 - 01/24/05 05:08 PM (11 years, 10 months ago)

I searched google to check my spelling on that name, and the first link I came up with had a high yield strain for $8 a slant. It was a website for bio education I believe.


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InvisibleCorporal Kielbasa
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Re: camembert cheese fungi [Re: YidakiMan]
    #3672936 - 01/24/05 05:19 PM (11 years, 10 months ago)

It pops up time to time in my cultures. its cool how it form dropletson the surface. High yiled though that be cool can ya send me a link?


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Mushrooms, Mycology and Psychedelics >> Gourmet and Medicinal Mushrooms

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