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  2. Penicillium roqueforti - Wikipedia

    en.wikipedia.org/wiki/Penicillium_roqueforti

    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.

  3. The Surprising Cheese That's Highest in Protein - AOL

    www.aol.com/lifestyle/surprising-cheese-thats...

    Blue cheese is a semi-soft, crumbly cheese typically made from cow’s, sheep’s, or goat’s milk, and the term “blue” is actually an umbrella term for many varieties of cheese: Gorgonzola ...

  4. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    Penicillium album: fungus: cheese (farmhouse) [4] Penicillium camemberti: fungus: cheese [2] [5] v Penicillium caseifulvum: fungus: cheese [2] Penicillium chrysogenum: fungus: cheese [2] Penicillium chrysogenum: fungus: meat sausage [5] Penicillium commune: fungus: cheese (surface-ripened) [2] [4] Penicillium nalgiovense: fungus: cheese [2 ...

  5. Penicillium glaucum - Wikipedia

    en.wikipedia.org/wiki/Penicillium_glaucum

    Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse , Bleu du Vercors-Sassenage , Brebiblu , Cambozola , Cashel Blue , Danish blue , Fourme d'Ambert , Fourme de Montbrison ...

  6. Camembert - Wikipedia

    en.wikipedia.org/wiki/Camembert

    On the other hand, Camembert is ripened as a small round cheese measuring 10.2 cm (4 in) in diameter by 3.2 cm (1.26 in) in thickness, and it is fully covered by its rind. [10] This difference in size and rind coverage gives Camembert a slightly stronger flavor compared to Brie ripened for the same duration.

  7. You Need to Check the Label of Your Parmesan Cheese ASAP - AOL

    www.aol.com/lifestyle/check-label-parmesan...

    Parmesan cheese can be made from whole milk, cream, skim milk or reconstituted nonfat dry milk, according to the U.S. Food and Drug Administration. Additives such as benzoyl peroxide, which ...

  8. Penicillium nalgiovense - Wikipedia

    en.wikipedia.org/wiki/Penicillium_nalgiovense

    "Efeito do uso da cepa starter de Penicillium nalgiovense na qualidade de salames". Ciência e Tecnologia de Alimentos. 20: 40– 46. doi: 10.1590/S0101-20612000000100009. Jacobsen, T.; Hinrichsen, L. (1997). "Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat ...

  9. Penicillium - Wikipedia

    en.wikipedia.org/wiki/Penicillium

    Penicillium (/ ˌ p ɛ n ɪ ˈ s ɪ l i əm /) is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production.