Nope, this picture isn't out of focus, the cheese is truly as
fuzzy as it looks. The French call it cat fur, or poil de chat.
And for good reason, as the mold on this particular family of
cheese is pretty reminiscent of the coat of your furry friend.
But don't fear: it's a mold that belongs to one of the most
coveted types of cheese, and without it, there would be many sad
cheese lovers, indeed.This phenomenon-- essentially the literal
blooming of mold spores-- is unique solely to the bloomy rinded
family of cheese. The most common bloomy mold is called
penicilium candidum, or p. candidum for short. Brie, camembert,
humboldt fog, and some of the other great creamy, spreadable
cheeses with those white fluffy rinds belong to this cheese
category.  When this style of cheese ripens, mold activity takes
place on the rind of the cheese. Mold spores literally bloom,
becoming fuzzy and soft, like cat fur.  To the untrained eye,
this mold would seem eerily similar to that unfavorable grey
mold we've all seen in a forg