Blue Cheese Mold

Description:

Doing a project at the science center to show kids how fungi affects the foods we eat and good and bad ways. This was my median species, P. roqueforti, a penicilin mold used in the production of many blue varieties of cheese, in this case some very crumbly Gorgonzola. While a helpful and delicious flavorer or these exotic cheese, there is evidence that P. roqueforti strains are capable of producing harmful alkaloids and mycotoxins.

Habitat:

Widespread in nature, can be cultured from soil, dying organic material, and plants.