The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind.
It is related to Penicillium chrysogenum, the source of Penicillin, but not closely enough to ward off infection in those who consume the cheese.
Penicillium | Penicillium roqueforti | Penicillium chrysogenum | Penicillium marneffei | Penicillium candidum | Geotrichum candidum |