Penicillium Candidum
Penicillium camemberti has a long history of safe use in cheesemaking and is included on EFSA's QPS list (Qualified Presumption of Safety). Soft-ripened cheeses can pose Listeria risk (especially raw-milk versions); pregnant and immunocompromised individuals should choose pasteurized varieties.
What it is
Penicillium camemberti (also known as P. candidum) — a white mold used to ripen surface-mold cheeses.
Surface ripening culture for soft-ripened cheeses (Brie, Camembert).
Why it's flagged
- Listeria risk in soft-ripened cheeses (especially raw-milk)
- rare mycotoxin production reported
What regulators actually say
"Penicillium camemberti is recommended for the QPS list with the qualification 'production purposes only'."
"Soft cheeses such as Brie, Camembert, and queso fresco can be contaminated with Listeria; pregnant women and immunocompromised individuals should avoid raw-milk versions."
Regulatory status
United States — FDA
Permitted as cheese culture; cheese standards in 21 CFR 133
European Union — EFSA
Listed in EFSA QPS for use in food fermentations
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