Brie cheese mould. Coloured scanning electron micrograph (SEM) of the fungus Penicillium sp. growing on Brie cheese. The underlying branched strands called hyphae which make up the main body or mycelium of the fungus are seen here. The flavour of French Brie cheese is produced by Penicillium roquefortii. In the commercial production of French brie, cultures of the mould are injected into the young cheese, which is then allowed to mature creating the characteristic texture and taste. Magnification: x735 at 5x7cm size.