Wisconsin has become an important source of camembert. French cheese producers have chosen to make this cheese in Wisconsin because the composition of milk closely resembles that of the French regions. The bloomy rind on camembert results from Penicillium candidum, a white mold applied to the surface. The mold produces enzymes which ripens the cheese from the outside in and occurs in just a matter of weeks. This cheese, with the soft, creamy interior and snowy white edible rind, has a rich, earthy mushroom flavor that becomes more pungent with age.