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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.
Roquefort (French pronunciation:) is a sheep milk blue cheese from southern France. [2] Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
By taking the cheese through a series of maturation stages where temperature and relative humidity are carefully controlled, the cheese maker allows the surface mould to grow and the mould ripening of the cheese by fungi to occur. Mould-ripened cheeses ripen faster than hard cheeses, in weeks as opposed to the typical months or even years. [8]
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France. [28] Its flavors come from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon in which they are ripened. [28] Penicillium roqueforti is the cause of the blue ...
Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense is used in soft mold-ripened cheeses, such as Nalžovy (ellischau) cheese, and to improve the taste of sausages and hams, and to prevent colonization by other molds and bacteria. [17] [18]
First, moisture evaporates, changing the texture of the cheese. The longer cheese is aged, the harder it will become. A young gouda aged for just a few months will still be creamy, for example ...
It was made of cheese, and scientists now say it’s the oldest cheese ever found. “Regular cheese is soft. This is not. It has now become really dry, dense and hard dust,” said Fu Qiaomei, ...
Surface-ripened cheese is cheese ripened by mold growing on its surface, which changes both its texture and flavor as it matures from the outside inward. The mold often gives the rind distinct colors, such as the white mold (Penicillium camemberti) on Brie and Camembert or the reddish-orange hue on cheeses like Limburger. [37] [38] [39]