Brie cheese is a type of cheese prone to bloomy rind. The bloomy mold and ash rind are edible but fairly tasteless. "G. candidum" can be used commercially to inoculate wash-rinds and bloomy rind cheeses. Cheese that uses "Penicillium camemberti" is prone to developing bloomy rind. It has a natural, bloomy rind. A bloomy circular zones is found on the lamella disposition.