In Camembert and related surface mould-ripened cheeses, the mesophilic starter reaches perhaps 10^9 cfu/g at the end of manufacture. Spores of Penicillium camemberti may be added to the milk or sprayed on the surface of the cheese after moulding. Initially, the surface microflora is composed of adventitious acid-tolerant yeasts and Geotrichum candidum. P. camemberti appears after about 6 days and dominates the ripening of Camemert and Brie-type cheeses. Eventually, towards the end of ripening, a Gram-positive bacterial microflora begins to develop. These organisms, that are often pigmented, are adventitious and similar to those found of the surface of smear-ripened cheeses.
