Fresh curd consists primarily of casein and fat. If the proper conditions required for each variety of cheese are provided during the ripening process, these substances are changed and broken down into simple compounds which develop the taste, soften the texture and increase the digestibility of the cheese.
In this particular instance, the change occurs primarily from the outside of the cheese to the center and is induced by Penicillium candidum, a mold with white spores belonging to the Ascomycetes family in which the mycelia are septate. This mold or fungus grows wild in the Brie country of France. Particularly active and pure strains have been selected and are now supplied by laboratories that guarantee the quality of the strains.
