Penicillium roqueforti

Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium, found naturally in soil and decaying plant matter. It is best known for its industrial role in ripening blue cheeses, including Roquefort, Stilton, Danish blue, and Cabrales, where its growth produces the characteristic blue-green veining and flavor. Some other blue cheeses, such as Gorgonzola, instead use the related species Penicillium glaucum. Beyond cheesemaking, Penicillium roqueforti is also used to produce flavor compounds, antifungal agents, and various enzymes, and its tolerance of cold temperatures, low oxygen, and weak acid preservatives lets it grow in refrigerated dairy environments, where it can also act as a spoilage organism in other foods. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/