At our visit to the fromagerie, we tasted many different types of cheese, including one that was featured in a recently published paper on the effects of dehydroergosterol on microglial inflammation activity – camembert. Though the photo doesn’t show camembert, it depicts a cheese fermented with a specific type of bacteria that creates a fuzzy blue and white rind. We learned from the paper that the type of bacteria used to ferment the cheese can change its biological properties. For camembert, Penicillium candidum fermented cheese decreases microglial inflammatory response by the greatest margin.