Camembert and Brie cheeses are made with specific strains of Penicillium mold that are generally recognized as safe for consumption. These molds are responsible for the white rind and distinctive flavors of these cheeses.

The safety of these molds comes down to a few factors:

1. They are common molds that have been consumed for a long time with no known issues, so they are considered historically safe.

2. They are not known to produce mycotoxins or other toxic compounds that could make people sick. The specific strains used are selected and tested to ensure they do not produce harmful metabolites.

3. The aging process and moisture conditions in Camembert and Brie are carefully controlled to favor the growth of the desirable molds over other molds and bacteria. This helps prevent the growth of potentially harmful microorganisms.

4. The molds are mostly found in the rind of the cheese, and the rind is usually not eaten in large amounts. The inner paste of the cheese is generally mold-free.

So in short, the safety comes down to using specific tested strains of molds, controlling the aging environment, and the molds being largely limited to the cheese rind which is not consumed in large amounts. Other molds are not subjected to these same controls and selections, so they may be more likely to include toxic or harmful strains or grow in ways that could produce toxins.
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