PCAM consists of a selected strain of Penicillium camemberti, formerly Penicillium candidum,that ensures a medium-fast, even and controlled surface coverage in the production of white mould cheese. PCAM strongly inhibits development of Rhizomucor mould types and it is recommended to avoid problems with occurrence of indigenous moulds. Medium-low lipolytic and medium-low proteolytic activities give a mild mushroom type aroma and do not develop mouldy or chemical off flavours as many anti-mucor strains might do. Optimal anti-mucor effect is reached by using PCAM in addition with PCV5-S. Further more rotation with PSM2 is recommended. If applied alone, a higher inoculation level (e.g. two times higher) is suggested.