Roquefort cheese and computer illustration of the fungus Penicillium roqueforti. This cheese is produced from ewes' milk and matured in the Cambalou caves in the Roquefort-sur-Soulzon region of France. The dark holes in the cheese contain cultures of the mould Penicillium roqueforti. Penicillium roqueforti is used as a starter culture for blue-veined cheeses, being responsible for their flavour and colour. It is also a common spoilage organism in various foods. | |
Lizenzart: | Lizenzfrei |
Credit: | Science Photo Library / Kon, Kateryna |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |