Penicillium roqueforti - Wikipedia
P. roqueforti can tolerate cold temperatures, low oxygen levels, and both alkali and weaker acid preservatives, which allows the fungi to thrive and be found in dairy environments, such as …
A new cheese population in - PubMed Central (PMC)
Studying domestication in fungi has thus both fundamental and applied interest. Genomic studies have revealed the existence of four populations within the blue‐cheese‐making fungus …
New colours for old in the blue-cheese fungus - Nature
Jan 8, 2024 · Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth.
Tinkering with fungus genes can turn blue cheeses red, green
Feb 23, 2024 · Naturally blue food is hard to find—except on a cheese platter. Roquefort, Gorgonzola, and blue Stilton are prized for their distinctive tastes and characteristic blue veins. …
What Is Blue Cheese Fungus and Is It Safe to Eat?
Jul 31, 2025 · Despite its appearance, the specific fungi used in blue cheese are entirely safe for human consumption. While many associate mold with spoiled food, the Penicillium species in …
Scientists 'break the mould' by creating new colors of 'blue cheese'
Feb 6, 2024 · The fungus Penicillium roqueforti is used worldwide in the production of blue-veined cheese such as Stilton, Roquefort and Gorgonzola.
Penicillium roqueforti: an overview of its genetics, physiology ...
Jun 1, 2020 · In this context, Penicillium roqueforti has been the most extensively studied species. This species is best known worldwide for its technological use for blue-veined cheese …
The Science of Roquefort: Why Blue Cheese Burns & Tastes Metallic
Nov 30, 2025 · The secret of Roquefort comes down to two latin words: Penicillium roqueforti. A tiny fungus which, despite its microscopic humility, conducts the cheese’s aromatic orchestra …
Jan 23, 2023 · 126 roqueforti conidia for cheese inoculation (Dumas et al. 2020). The Roquefort 127 population also displays slower growth, which was likely beneficial for cheese
What is Penicillium Roqueforti? - AnyCheese
Penicillium Roqueforti: A mold used in cheesemaking to create the blue-green veins and distinctively tangy, sharp flavor in blue cheeses like Roquefort, Stilton, and Gorgonzola.