Question:
The cheese having a soft creamy interior with a typical pungent flavor and surface-ripened principally by a mold
The cheese having a soft creamy interior with a typical pungent flavor and surface-ripened principally by a mold
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Cheese Variety Classifications:
Surface Mold-Ripened (White Mold) = CAMEMBERT and Brie (Penicillium camemberti).
Internal Mold-Ripened (Blue Mold) = ROQUEFORT and Gorgonzola (P. roqueforti).
Surface Smear-Ripened = Limburger (Brevibacterium linens).
Surface Mold-Ripened (White Mold) = CAMEMBERT and Brie (Penicillium camemberti).
Internal Mold-Ripened (Blue Mold) = ROQUEFORT and Gorgonzola (P. roqueforti).
Surface Smear-Ripened = Limburger (Brevibacterium linens).
Updated On: Sep 15, 2026
- Camembert
- Ricotta
- Emmentaler
- Romano
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Varietal cheese technology and surface mold ripening: Camembert (and Brie) is a soft French cheese surface-ripened by a velvety white coat of Penicillium camemberti P. caseicolum, which secretes extracellular proteases and lipases inward to yield a soft, gooey, creamy interior and mushroom-pungent flavor.
Key Formula or Approach:
\[ \text{Surface Inoculation: } \textit{Penicillium camemberti} \xrightarrow{\text{Centripetal Proteolysis (Outside } \rightarrow \text{ Inside)}} \mathbf{Soft, Creamy \text{ } Paste (Camembert)} \]
Step 2: Detailed Explanation:
In varietal cheese classification and surface-ripened cheese technology:
1. Camembert (A): A world-famous traditional French soft cheese characterized by:
- Surface inoculated with the white filamentous mold {Penicillium camemberti (or Penicillium caseicolum) along with Geotrichum candidum.
- The mold mycelium forms a white felt-like surface crust that metabolizes lactic acid (raising pH) and secretes powerful endo- and exo-proteases that diffuse centripetally into the curd.
- This liquefies the casein matrix into a luxurious, soft, runny, creamy interior accompanied by a characteristic pungent, earthy, mushroom-like aroma.
2. Ricotta: Fresh unripened whey cheese.
3. Emmentaler: Hard Swiss cheese with eye holes.
4. Romano: Very hard, dry Italian grating cheese.
Step 3: Final Answer:
Therefore, the cheese described is Camembert, corresponding to option (A).
Varietal cheese technology and surface mold ripening: Camembert (and Brie) is a soft French cheese surface-ripened by a velvety white coat of Penicillium camemberti P. caseicolum, which secretes extracellular proteases and lipases inward to yield a soft, gooey, creamy interior and mushroom-pungent flavor.
Key Formula or Approach:
\[ \text{Surface Inoculation: } \textit{Penicillium camemberti} \xrightarrow{\text{Centripetal Proteolysis (Outside } \rightarrow \text{ Inside)}} \mathbf{Soft, Creamy \text{ } Paste (Camembert)} \]
Step 2: Detailed Explanation:
In varietal cheese classification and surface-ripened cheese technology:
1. Camembert (A): A world-famous traditional French soft cheese characterized by:
- Surface inoculated with the white filamentous mold {Penicillium camemberti (or Penicillium caseicolum) along with Geotrichum candidum.
- The mold mycelium forms a white felt-like surface crust that metabolizes lactic acid (raising pH) and secretes powerful endo- and exo-proteases that diffuse centripetally into the curd.
- This liquefies the casein matrix into a luxurious, soft, runny, creamy interior accompanied by a characteristic pungent, earthy, mushroom-like aroma.
2. Ricotta: Fresh unripened whey cheese.
3. Emmentaler: Hard Swiss cheese with eye holes.
4. Romano: Very hard, dry Italian grating cheese.
Step 3: Final Answer:
Therefore, the cheese described is Camembert, corresponding to option (A).
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