Tyromyces chioneus

Scientific name:   Tyromyces chioneus (Fr.) P. Karst.
Derivation of name:   Tyromyces means "with a cheesy
consistency"; chioneus means "snow white" in reference to the
color of this polypore.
Synonymy:   Polyporus chioneus Fr.; Polyporus albellus
Peck; Tyromyces albellus (Peck.) Bondartsev & Singer.
Common names:   White cheese polypore.
Phylum:   Basidiomycota
Order:   Polyporales
Family:   Polyporaceae
Occurrence on wood substrate:  Saprobic; solitary or
grouped, sometimes overlapping or fused on decaying
deciduous wood; July through December. 
Dimensions:  Caps 2-10 cm wide and up to 2 cm thick.   
Upper surface: White to grayish; azonate; finely hairy to
glabrous.
Pore surface: Whitish; pores 3-5 per mm.
Edibility: Inedible.
Comments: When fresh, this polypore feels soft and watery.
In fact, droplets of water are easily squeezed out of it. The
polypore has a fragrant odor when fresh.

More information at RogersMushrooms.com:   

    

Figure 1. Tyromyces chioneus on a hardwood branch.
Photo© Dianna Smith.


Figure 2. The fruit bodies of Tyromyces chioneus are
rather featureless to the eye. All surfaces are white and the
pores are so small they initially appear nonexistent. Their
soft, watery texture and pleasant aroma require the use of
senses other than sight. Photo © John Plischke III.


Figure 3. Tyromyces chioneus is full of water when fresh.
Photo © David Work.


Figure 4. There are some look-alike species and complete
certainty of identification may require microscopic
examination. Oligoporus tephroleucus (above), for
example, strongly resembles Tyromyces chioneus but
differs in microscopic detail, produces a different type of
wood decay, and lacks the fragrant aroma of T. chioneus.

 

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