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Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
Bleu de Gex, a creamy, semi-soft blue cheese made in the Jura region of France. Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century. [6] [7] Stilton is a relatively new addition, becoming popular sometime in the early 1700s. [8]
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse , Bleu du Vercors-Sassenage , Brebiblu , Cambozola , Cashel Blue , Danish blue , Fourme d'Ambert , Fourme de Montbrison ...
Commonly known in America as molds, they are among the main causes of food spoilage, especially species of subgenus Penicillium. [9] Many species produce highly toxic mycotoxins . The ability of these Penicillium species to grow on seeds and other stored foods depends on their propensity to thrive in low humidity and to colonize rapidly by ...
An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti. [2] When making soft cheese that involves P. camemberti, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds. [3]
The story was similar in the UK, where 44 per cent of antibiotic production was consumed by animals by 1963. [231] By the mid-1950s, there were reports in the United States that milk was not curdling to make cheese. The FDA found that the milk was contaminated with penicillin, which was killing the bacteria required for cheesemaking.
Bleu de Bresse (French pronunciation: [blø d(ə) bʁɛs]) is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in colour and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of ...