Penicillium roquefortii

This is Danish blue cheese, a milder version of the sharp blue cheese. Penicillium roquefortii is introduced to the cheese through wires, and in the front you can see where one of these wires introduced the blue “vein” of fungus.

Here are some picture of the blue hyphae I took with the Foldscope.

Here you can see the blue “vein” on the top running down and some of the conidia on the left.

This was harder to prepare compared to the Penicillium camembertii slide as it was harder to get only the fungi and I ended up getting some of the cheese itself.

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