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Camembert is a soft mold-ripened cheese. The bloomy rind on Camembert results from Penicillium Candidum, a white mold applied to the surface. The mold produces enzymes which ripens the cheese from the outside in and occurs in just a matter of weeks. This cheese, with the soft, creamy interior and snowy white edible rind, has a rich, earthy mushroom flavor that becomes more pungent with age.

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