[2][3] The fungus was originally described from a strain in vitro found in Norway by Marie Beatrice Schol-Schwarz on an aspen tree, and it has not yet been described in situ.

[3][7] The original anamorph was first thought to be Rhinocladiella atrovirens and then Exophiala castellanii [8][7] An analysis of rRNA gene sequences concluded that C. mansonii is the same biological species as E.

This phylum is often defined by its possession of asci, a microscope sexual structure that produces non-motile spores called ascospores.

[3] These ascospores begin with a glassy transparent appearance and then progress to a more grey-yellow, olive, and finally brown colour.

[3] The ascomatal wall itself can range from a brown-yellow to a light brown colour which is commonly seen in other black yeasts.

[5] The ascomata that have been grown in lab have been shown to fully mature and develop septae but are unable to produce asci and ascospores.

[6][11] This fungus has occasionally been found on fresh sausages consisting of pork, beef, or mixed meats.

[2] They remain unstable on meat and are unable to persist for more than three days in the presence of other lactic acid bacteria.