Blinens it's just the bacteria that makes the rind red & smell, G candidum is a mold that is used to "prepare" the surface of the cheese that is going to use Blinens. Blinens is very sensitive to high acidity, G.candidum lowers the acidity and promotes the growth of Blinens. P candidum also lowers the acidity levels, in camembert cheeses made with raw milk has to be very careful, because in a low acidity bad bacterias can reproduce.