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Wisconsin has become an important source of brie for American consumers. 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 brie results from Penicillium candidum, a white mold applied to the surface. The mold produces enzymes which ripen the cheese from the outside in and occurs in just a matter of weeks, giving this cheese a rich, earthy mushroomy flavor that changes from mild when young to pungent with age. Available plain and flavored, brie has a soft and creamy interior with a snowy white edible rind.