It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust.

[3] P. camemberti is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.

[6] It is considered to be a great subject for experiments and tests, as the fungus thrives well in artificial situations, creates dense, enzymatic mycelia, and is readily available in markets from cheeses.

[9] In 2024, the French National Centre for Scientific Research warned that the spore-producing ability of albino strains of P. camemberti has declined due to prolonged vegetative reproduction.

However, these strains are only antigenically related, having similarities in micromorphology, growth rates, toxin production, and the ability to grow in water and at low temperatures.

José M. Bruna and his team saw that the flavor comes from compounds produced by the fungus, such as ammonia, methyl ketones, primary and secondary alcohols, esters, and aldehydes, and decided to superficially inoculate P. camemberti on dry, fermented sausages to improve its sensory properties.