Geotrichum candidum is a fungus that colonizes nearly all fungal surface-ripened cheeses during the early stages of ripening. On some cheeses, like St. Marcellin, it is responsible for the appearance of the cheese, imparting a uniform, white, velvety coat to the surface. On soft cheeses, such as Camembert, and semihard cheeses, such as St. Nectaire and Reblochon, the biochemical attributes of G. candidum impact the course of cheese ripening. Can prevent the penicillium candidum from overtaking a cheese and leading to bitterness. In washed rind cheeses, it is used to de-acidify the surface of the cheese, creating a hospitable environment for the b. linens.
Brevibacterium linens (b. linens): The intentional bacteria cultivated on the surface of washed rind cheeses, which create the orange or pinkish hue and the exceptional stink. B. linens require a low-acid environment, moisture, and oxygen to flourish. Ref: Murrays
Penicillium candidum (P. candidum): A variant of the mold P. camemberti, which is a typical, white bloomy mold that becomes grayish after several days. The P. candidum variant remains white and is the trademark of a bloomy rind cheese. This surface mold , given the proper salt and moisture, will develop a rind that breaks down amino acid chains from the outside in, creating an increasingly soft, buttery texture with time. Ref: Murrays