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Pencillium Roqueforti
Pencillium Roqueforti
Low concern
Penicillium roqueforti is generally considered safe for cheese-making; commercial industrial strains have been screened to limit mycotoxin production (PR toxin, roquefortine C, mycophenolic acid). Levels of these toxins in cheese are typically too low to cause toxicity.
Found in
587 products
What it is
A blue-green mold (Penicillium roqueforti) used to ripen blue cheeses such as Roquefort, Gorgonzola, and Stilton.
Ripening culture that produces the characteristic blue veining, flavor, and aroma in blue cheeses.
Why it's flagged
- produces low levels of mycotoxins (commercial strains screened)
- milk allergen and high sodium in resulting cheese
What regulators actually say
"Levels of roquefortine C in cheese are usually too low to produce toxic effects"
"Final risk assessment — Penicillium roqueforti"
Regulatory status
United States — FDA
Permitted in cheese (GRAS)
European Union — EFSA
Traditional cheese culture
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