Which microbe is on display this month?
Meet Penicillium roqueforti, the fungus responsible for the distinctive taste and texture of blue-veined cheeses like Roquefort and Gorgonzola. This fungus grows in the veins of the cheese, creating the characteristic blue or green streaks.
Penicillium roqueforti plays a crucial role in the cheese ripening process, breaking down fats and enhancing flavour. Did you know that this fungus not only produces gourmet delights but also has antibiotic properties? The name "Penicillium" comes from the fungus' brush-like appearance (Latin: penicillus).
Visit ARTIS-Micropia to observe this culinary microbe under the microscope. Discover how Penicillium roqueforti has been part of our culinary culture for centuries, surprising us with its powerful properties!