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  1. Penicillium roqueforti
    Penicillium roquefortiSpecies of fungus
    Higher ClassificationNutrition factsRecipesHow to growTaxonomyIdentification guideNative range
     
  2. Wikipedia
    https://en.wikipedia.org/wiki/Penicillium_roqueforti

    Penicillium roqueforti - Wikipedia

    • 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. The fungus has been a constitue… See more

    Classification

    First described by American mycologist Charles Thom in 1906, P. roqueforti was initially a heterogeneous species … See more

    Description

    As this fungus does not form visible fruiting bodies, descriptions are based on macromorphological characteristics of fungal colonies growing on various standard agar media, and on microscopic characterist… See more

    Uses

    The chief industrial use of this species is the production of blue cheeses, such as its namesake Roquefort, Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cabrales, Cambozola (Blue Brie), Cashel Blue, Danish blue, … See more

    Secondary metabolites

    Considerable evidence indicates that most strains are capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions. Aristolochene is a
    Secondary … See more

    See also

    • Amaurodon caeruleocaseus, a fungus named after blue cheese
    • List of Penicillium species See more

    Wikipedia text under CC-BY-SA license
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    Table of Contents
    Classification
    Description
    Uses
    Secondary metabolites
    See also
     
  1. Roquefort cheese is ripened by:
    Learn more:
    The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. The blue veining is the mold Penicillium roqueforti, and originally came from the walls of the limestone caves in the south of France where the cheese was ripened.

    Food Facts & Trivia: Roquefort Cheese

    www.foodreference.com/html/froquefortcheese.html
    A fungus/fungi is used to mature Roquefort cheese. Propionibacterium roqueforti is the scientific name for it. Roquefort is a blue cheese made from sheep's milk from the south of France. This fungus imparts a distinct flavor.

    How Is Roquefort Cheese Ripened? NEE…

    byjus.com/question-answer/how-is-roquefort-chees…
    The fleurines are a bit like the land of plenty of Penicillium roqueforti : this aerobic mushroom proliferates in this ventilated environment. Patiently, from the heart towards the “heel” (edge) of the cheese, blue-green mold will develop. This process, which acts the conversion of fresh cheese into Roquefort, is called ripening.

    Natural ripening – Roquefort

    www.roquefort.fr/en/natural-ripening/
    Roquefort is a legendary French blue cheese ripened in the caves of Mount Combalou.

    Blue Cheese: Roquefort - I Love Cheese

    www.ilovecheese.co.uk/famous-cheeses/blue-chee…
    At the Société des Caves de Roquefort, long needles are inserted into the cheese to create holes for aeration. The cheeses are then placed along wooden shelves with small spaces between them and salt is added to the surface of each cheese. The addition of salt, in combination with the Penicillium roqueforti, allows the cheese to ripen nicely.

    Roquefort cheese: your guide to the stink…

    www.myfrenchlife.org/2017/02/14/roquefort-chees…
  2. People also ask
    What is Roquefort cheese made of?
    Sheep’s Milk: Roquefort is made exclusively from the milk of the Lacaune breed of sheep that graze on the diverse flora of the region. Blue Veins: The cheese is known for its characteristic blue-green veins, which are a result of the Penicillium roqueforti mold.

    What is Roquefort? An Insider’s Guide to the King of Blue Cheese

    cheeseorigin.com
    How is Roquefort made?
    Roquefort is made entirely from the milk of the Lacaune breed of sheep. Prior to the Appellation d'Origine Contrôlée (AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around 4.5 L (1+1⁄4 US gal) of milk is required to make one kilogram of Roquefort. [ 9 ]

    Roquefort - Wikipedia

    en.wikipedia.org
    What happens if you ripen a Roquefort cheese?
    The fleurines are a bit like the land of plenty of Penicillium roqueforti : this aerobic mushroom proliferates in this ventilated environment. Patiently, from the heart towards the “heel” (edge) of the cheese, blue-green mold will develop. This process, which acts the conversion of fresh cheese into Roquefort, is called ripening.

    Natural ripening – Roquefort

    roquefort.fr
    Where did Roquefort cheese come from?
    The history of this French cheese, made from sheep’s milk, goes back many centuries. According to legend, Roquefort was discovered by accident in the Combalou caves in the Aveyron region of southern France. Roquefort is a French blue-veined cheese made from raw or pasteurized sheep’s milk.

    Roquefort: Everything About this French Cheese - French Iceberg

    french-iceberg.com
    What does Roquefort cheese taste like?
    Roquefort cheese has a moist, crumbly texture and a sharp, tangy, salty flavor. Its color is white to pale yellow, and it is marbled with the blue to blue-green mold that gives it its characteristic look and flavor. Roquefort cheese does not have a rind. Its flavors and aroma feature buttery, caramelly and smoky notes.

    What Is Roquefort Cheese? - The Spruce Eats

    thespruceeats.com
    Is Roquefort blue cheese?
    Furthermore, Roquefort has a Protected Designation of Origin (PDO) status, which means that only cheese aged in the natural caves of Roquefort-sur-Soulzon can bear the name ‘Roquefort’. So while all Roquefort is blue cheese, not all blue cheese can be called Roquefort.

    What is Roquefort? An Insider’s Guide to the King of Blue Cheese

    cheeseorigin.com
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  3. The Spruce Eats
    https://www.thespruceeats.com/what-is-roquefort-cheese-5184118

    What Is Roquefort Cheese? - The Spruce Eats

  4. Wikipedia
    https://en.wikipedia.org/wiki/Roquefort

    Roquefort - Wikipedia

  5. cheesepages.com
    https://cheesepages.com/how-roquefort-cheese-is...

    How Roquefort Cheese is Made: A Step-by-Step Guide

  6. Roquefort
    https://www.roquefort.fr/en/natural-ripe…

    Natural ripening – Roquefort

    Roquefort cheese is ripened by a blue-green mold, Penicillium roqueforti, in natural cellars with cool walls and ventilated fleurines. The ripening process lasts at least 14 days and is supervised by a master ripener who controls the …

  8. Smithsonian Magazine
    https://www.smithsonianmag.com/scie…

    The Science Behind Your Cheese | Smithsonian

    Nov 30, 2022 · But in long-ripened cheeses such as Roquefort, researchers have detected hundreds of different kinds of bacteria and fungi.

  9. Cheese Origin
    https://cheeseorigin.com/roquefort

    What is Roquefort? An Insider’s Guide to the King of …

    Sep 19, 2023 · Roquefort is a world-renowned blue cheese from the village of Roquefort-sur-Soulzon in southern France. It’s known for its tangy, sharp, and slightly salty flavor, balanced by a creamy, crumbly texture.

  10. French Iceberg
    https://french-iceberg.com/roquefort-ch…

    Roquefort: Everything About this French Cheese

    Dec 28, 2023 · Roquefort is a French blue-veined cheese made from raw or pasteurized sheep’s milk. Its Protected Designation of Origin (PDO or AOP in French) guarantees its authenticity and its link with its region of origin: Aveyron.

  11. cheesepages.com
    https://cheesepages.com/roquefort

    Roquefort Cheese Explained: A Comprehensive Overview

  12. Academy Of Cheese
    https://academyofcheese.org/roquefort

    Roquefort Cheese: Its History, Production, Flavour …

    Dec 16, 2020 · Join us as we uncover the history, craftsmanship, and flavour layers that make Roquefort a timeless and beloved cheese. The History of Roquefort. Roquefort is an ancient cheese revered for centuries, often called …

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