Penicillium roquefortii

This is Danish blue cheese, a slightly less star version of traditional blue cheeses. The blue color is from the “veins” of Penicillium roquefortii which are injected into the ripening cheese by metal wires. You can see one of these veins in the front of the picture.

Here are some of the fungal hyphae.

At the top of the picture you can see one of the veins again and on the right some of the conidia. The pictures were harder to take then the Penicillium camembert pictures I posted earlier, because I had to dig a bit into the cheese. I was able to improve the quality of sample by taking the cheese sample out and leaving it at room temperature overnight. Bon apetitit!

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