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Penicillium roqueforti
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Penicillium roqueforti

fungus

Learn about this topic in these articles:

Gorgonzola cheese

  • Gorgonzola
    In Gorgonzola

    …characteristic greenish blue mold (Penicillium roqueforti). This cheese is also made in other parts of Lombardy and in Piedmont and Emilia-Romagna. Pop. (2011) 19,402.

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ripening of blue-veined cheeses

  • milk
    In dairy product: Ripening

    … comes from the 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…

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  • cheese making
    In cheese making: Ripening

    …from spores of the 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…

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