With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors.
Con la reducción de sales y ácidos, el queso se convirtió en un ambiente propicio para bacterias y mohos, encargados de darle su sabor característico.WikiMatrix WikiMatrix
After it has formed the desired shape and removed from the mold, the cheese is salted, turned, drained, and covered with pulverized Penicillium camemberti to form the outer coating.
Después de que adopte la forma deseada se retira del molde y se sala, se drena y se cubre con Penicillium camemberti pulverizado para formar la cubierta exterior.WikiMatrix WikiMatrix