Bushra Griffith
Blue cheese is made using the fungus Penicillium roqueforti, which is a filamentous fungus found in nature, in soil or decaying organic matter. It is used to make blue-veined cheeses around the world, including Roquefort in France, Gorgonzola in Italy, Cabrales in Spain, Stilton in the UK and Danablu in Denmark. It is also a common food spoiler, found on non-blue-veined cheeses and bread.
| Characteristics | Values |
|---|---|
| Name | Penicillium roqueforti |
| Type | Filamentous fungus |
| Occurrence | Found in soil or decaying organic matter |
| Uses | Used for making blue cheeses worldwide, including Roquefort, Gorgonzola, Cabrales, Stilton, and Danablu |
| Other Occurrences | Food spoiler, silage, wood |
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What You'll Learn
- Blue cheese is made using the fungus Penicillium roqueforti
- Penicillium roqueforti is a filamentous fungus
- Penicillium roqueforti is a saprophytic fungus
- Penicillium roqueforti is a common secondary starter culture for blue-veined cheese manufacture
- Penicillium roqueforti is used to make blue cheeses worldwide, including French Roquefort, English Stilton, Spanish Cabrales, Danish Danablue and Italian Gorgonzola
Blue cheese is made using the fungus Penicillium roqueforti
Blue cheese is made using the fungus *Penicillium roqueforti*. This is a filamentous fungus that is commonly found in nature and can be isolated from soil or decaying organic matter. It is particularly well-adapted to the conditions encountered during blue cheese manufacture, including low oxygen levels and temperatures. *Penicillium roqueforti* is used as a fungal adjunct culture for the production of blue-veined cheeses around the world, including Roquefort cheese in France, Gorgonzola in Italy, Cabrales in Spain, Stilton in the United Kingdom, and Danablu in Denmark. It is also a common spoiler in food, such as on non-blue-veined cheeses and bread, and in feed, especially silage.
Penicillium roqueforti is a saprophytic fungus, meaning it obtains its nutrients from decaying organic matter. It is most commonly found in soil or on decaying plant material, but its natural reservoir remains unknown. This fungus has been used for centuries in the production of blue cheese, contributing to the characteristic flavour and colour of the final product.
The process of making blue cheese involves inoculating the cheese curd with *Penicillium roqueforti* spores at the beginning of the cheese-making process. These spores were originally collected from naturally-rotten bread, likely coming from wild, sexually-recombining populations of the fungus in caves or farms. Today, specific strains of *Penicillium roqueforti* are used in the production of blue cheese, with industrials using these strains to create a variety of blue cheeses worldwide.
Penicillium roqueforti is also known to occur as a food spoiler, as it can contaminate non-blue-veined cheeses and bread. Its physiological traits allow it to develop well in the cheese-making environment, making it a common spoiler in food and feed. However, when used intentionally in the production of blue cheese, Penicillium roqueforti is carefully controlled to create the desired flavour and colour profile.
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Penicillium roqueforti is a filamentous fungus
Penicillium roqueforti is particularly well adapted to the conditions encountered during blue cheese manufacture, including low oxygen levels and temperatures. This species is also actively involved in lipolysis and proteolysis and produces many volatile and non-volatile aroma compounds, among which methylketones are the most abundant. It largely contributes to the characteristic blue cheese flavour and colour of the final product.
Penicillium roqueforti is also a common spoiler in food and feed (especially silage) and can be found on non-blue-veined cheeses, breads and in wood. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations.
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Penicillium roqueforti is a saprophytic fungus
Penicillium roqueforti is a filamentous fungus. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations. For example, there are two main genetic clusters: W+C+ and W-C-, i.e. with and without horizontal gene-transferred regions CheesyTer and Wallaby. In addition, a finer genetic subdivision has been detected that corresponds to the environment and to protected designation of origin (PDO), namely the Roquefort PDO.
Penicillium roqueforti is also a common spoiler in food (e.g. on non-blue-veined cheeses, breads) and feed (especially silage). This species' physiological traits let it develop well in the cheese-making environment. Originally, P. roqueforti was not inoculated during blue cheese production but contaminated the milk spontaneously with spores from the environment. Since the end of the 18th century, P. roqueforti asexual spores (conidia) are inoculated into the cheese curd at the beginning of the cheese-making process.
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Penicillium roqueforti is a common secondary starter culture for blue-veined cheese manufacture
Penicillium roqueforti is used to make blue cheeses worldwide, including the famous French Roquefort, English Stilton, Spanish Cabrales, Danish Danablue, and Italian Gorgonzola. It was originally not inoculated during blue cheese production but contaminated the milk spontaneously with spores from the environment. Since the end of the 18th century, P. roqueforti asexual spores (conidia) have been inoculated into the cheese curd at the beginning of the cheese-making process. These spores are collected from naturally rotten bread, likely coming from wild, sexually recombining populations of the fungus in caves or farms.
Penicillium roqueforti has a strong population genetic structure, with specific traits associated with different populations. Studies have found two main genetic clusters: W+C+ and W-C-, which refer to the presence or absence of horizontal gene-transferred regions CheesyTer and Wallaby. There is also a finer genetic subdivision that corresponds to the environment and protected designation of origin (PDO), such as the Roquefort PDO.
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Penicillium roqueforti is used to make blue cheeses worldwide, including French Roquefort, English Stilton, Spanish Cabrales, Danish Danablue and Italian Gorgonzola
Penicillium roqueforti is a filamentous fungus used for making blue cheeses worldwide. It is a common secondary starter culture for blue-veined cheese manufacture and largely contributes to the characteristic blue cheese flavour and colour of the final product. Penicillium roqueforti is particularly well adapted to the conditions encountered during blue cheese manufacture, including low oxygen levels and temperatures. This species is also actively involved in lipolysis and proteolysis and produces many volatile and non-volatile aroma compounds, among which methylketones are the most abundant.
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Frequently asked questions
Penicillium roqueforti, a filamentous fungus, is used for making blue cheeses worldwide.
Penicillium roqueforti is a common secondary starter culture for blue-veined cheese manufacture and largely contributes to the characteristic blue cheese flavour and colour of the final product.
Penicillium roqueforti is a saprophytic fungus that is commonly found in nature and can be isolated from soil or decaying organic matter.
Penicillium roqueforti asexual spores (conidia) are inoculated into the cheese curd at the beginning of the cheese-making process.
Examples of blue cheeses that use Penicillium roqueforti include French Roquefort, English Stilton, Spanish Cabrales, Danish Danablue, and Italian Gorgonzola.
