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The white coating on brie is formed by the growth of specific molds, primarily Penicillium candidum, during the cheese-aging process. This mold creates a soft, edible rind that contributes to the cheese's creamy texture and flavor. In contrast, the blue coloring found in blue cheese is due to the introduction of Penicillium roqueforti, which creates blue-green veins throughout the cheese, imparting a distinctive taste and aroma. Both types of cheese rely on these molds for their unique characteristics.

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1w ago

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