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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.
Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert , Brie , Langres , Coulommiers , and Cambozola cheeses , on which colonies of P. camemberti form a hard, white crust.
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 ...
The surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese. [2]
Pimento Cheese Recipe . The Biggest Pimiento Cheese Mistake You Can Make. Using pre-shredded cheese. We get it—shredded cheese is convenient. I turned 46 this year, and I’m finally beginning ...
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .
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