P. Roqueforti

Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavoring agents, antifungals, polysaccharides, proteases and other enzymes. The fungus has been a constituent of Roquefort, Stilton and other blue cheeses eaten by humans since about 50 AD; blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavor The chief industrial use of this species is the production of blue and Roquefort cheeses.[12] Strains of the microorganism are also used to produce compounds that can be employed as antibiotics, flavors, and fragrances (Sharpell, 1985), uses not regulated under the Toxic Substances Control Act (TSCA). Its texture is chitinous.

• Rondele Spreadable Blue Cheese


• Rosenborg Extra Creamy Danish Blue Cheese in Oil


• Saga Classic Soft Ripened Blue-Veined Cheese


• President's Choice Triple Cream Blue Brie Cheese


• Rosenborg Crumbled Blue Cheese