French Brie cheese mould. Scanning Electron Micro- graph (SEM) of the surface of the fungus Penicillium roquefortii, seen growing on French Brie cheese. The main body of the fungus (the mycelium) is seen here as a mass of branching and interwoven hyphae containing groups of round spores. Each spore is able to germinate a new fungus. The flavour of French Brie is produced by P. roquefortii. In the commercial production of French brie, cultures of mould are injected into the young cheese, which is then allowed to mature creating the characteristic texture and taste. Magnification: x700 at 8x10 inch size.