Penicillium roqueforti
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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.
Blue Stilton Penicillium
Stilton cheese
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Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted th
Penicillium roqueforti
…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. First described by…
Blue Stilton
The Bell Inn at Stilton, Cambridgeshire, in 2005
The Tuxford & Tebbutt creamery in Melton Mowbray
Slice of a Blue Stilton, viewed from the rind side, showing inoculation holes