I don't know if this is of interest to anyone, but have you ever looked at the white mould on a Brie? Ok, maybe you have. But have you looked at it through a microscope?

I've been making cheese lately, and this is a particularly good coat of Penicillium Candidum (white mould) on a nearly-ready batch of Brie. I apologise, but my extreme macro setup wasn't exactly perfect this afternoon. But here's a 20x macro shot of my mould, looking 35^o downward at the top of a wheel...

Enjoy!
Ham