This mould culture is responsible for the white mould rind on the surface of soft cheeses like Camembert, Bonifaz or Bavaria blu. Penicillium candidum ensures a fresh aroma and a light mushroom fragrance. If cheese with a white mould is freshly cut, the white surface mould along the cut surface can continue to grow. This is completely natural and even a sign of freshness. It does not affect quality and taste in any way.