Penicillium glaucum

fungus

Learn about this topic in these articles:

In dairy product: Ripening
…mold spores Penicillium roqueforti or P. glaucum, which are added to the milk or to the curds before pressing and are activated by air needled into the cheese. Surface-ripened cheeses such as Gruyère, brick, Port Salut, and Limburger derive their flavour from both internal ripening and the surface environment. Specific…
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In cheese making: Ripening
mold Penicillium roqueforti or P. glaucum, which are added to the milk or to the curds before pressing and are activated by air. Air is introduced by “needling” the cheese with a device that punches about 50 small holes into the top. These air passages allow mold spores to…
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