Author Topic: Penicillium glaucum  (Read 902 times)

Offline tinysar

  • Medium Cheese
  • ***
  • Location: Sydney, Australia
  • Posts: 89
  • Cheeses: 4
  • But more, much more than this, I did it my whey
Penicillium glaucum
« on: April 02, 2012, 04:41:48 AM »
Does anyone know anything about this mould? Apparently it's the blue mould in traditional Gorgonzola and the American "Classic Blue Log", among others - but I've never heard of it before. Some papers seem to use the name interchangeably with P. roqueforti, while others distinguish between them. This blog( http://cannundrum.blogspot.com.au/2011/06/cheese-bleu-dauvergne.html )  for instance, comments that Bleu d'Auvergne may be made with either PR or PG, but believes the latter gives a milder flavour.

Is it a different beast? And if so, does it have a different character?
 



Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Penicillium glaucum
« Reply #1 on: April 02, 2012, 07:17:34 AM »
Quote
Is it a different beast? And if so, does it have a different character?
Yes, and yes. With blues, you have options for the rate of proteolysis and degree, as well as rate and degree of lipolysis. As well as other characteristics such as salt tolerance, oxygen needs, etc. All of these properties are helpful when creating a cheese to achieve desired flavor and texture profiles.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline tinysar

  • Medium Cheese
  • ***
  • Location: Sydney, Australia
  • Posts: 89
  • Cheeses: 4
  • But more, much more than this, I did it my whey
Re: Penicillium glaucum
« Reply #2 on: April 03, 2012, 02:25:21 AM »
Fascinating - cheers for the info, linuxboy. I'm very fond of blues, so it's great to learn about an alternate-but-similar blue mould. I guess this one'll have to be harvested from a cheese though, as it doesn't seem like any of our cheesemaking suppliers stock it.