Penicillium roqueforti

Sopp

Roquefort cheese mould, Blue mould

Aspergillaceae Edible: Fungus Potential hazards — see below 77 iNaturalist observations

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Summary

Source: Wikipedia

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 uses of this fungus are the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, and other blue cheeses. A few blue cheeses, such as Gorgonzola, are made instead with Penicillium glaucum.

Description

A fungus in the family Aspergillaceae used in cheese and meat production.

This description is brief — help expand it

Edible Uses

This mould forms dark green veins in some cheeses and is also used in curing hams.

Traditional Uses

This mould forms dark green veins in some cheeses. It is also used in curing hams.

This uses section is brief — help expand it

Known Hazards

The chief industrial use of this species is the production of blue cheeses, such as its namesake Roquefort, Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cabrales, Cambozola (Blue Brie), Cashel Blue, Danish blue, Swedish Ädelost, Polish Rokpol made from cow's milk, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Shropshire Blue, and Stilton, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Gex and Rochebaron, use Penicillium glaucum.) When placed into cream and aerated, P. roqueforti produces concentrated blue cheese flavoring, a type of enzyme-modified cheese. A similar flavoring can be produced using other sources of fat, such as coconut oil. Strains of the microorganism are also used to produce compounds that can be employed as antibiotics, flavours, and fragrances, uses not regulated under the U.S. Toxic Substances Control Act.