What helpful fungi is used to flavor cheese?

Specifically, there are several species of *Penicillium* used in cheesemaking:

* Penicillium camemberti: Used for soft, bloomy-rind cheeses like Camembert and Brie. It gives them their distinctive white rind and creamy, earthy flavor.

* Penicillium roqueforti: Used for blue cheeses like Roquefort, Gorgonzola, and Stilton. It creates the characteristic blue veins and pungent, spicy flavor.

* Penicillium candidum: Used for some soft, white-rind cheeses like Coulommiers and Reblochon. It gives them a milder flavor than *P. camemberti*.

While *Penicillium* is known for producing penicillin, the strains used in cheesemaking are carefully selected for their flavor-enhancing properties rather than their antibiotic capabilities.