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Penicillium glaucum

Gorgonzola mold

Penicillium glaucum — 2026-08-16
Scientific identification
Penicillium glaucum Link
Family
Aspergillaceae
Class
Eurotiomycetes
Genus
Penicillium

Names across languages

  • English: Gorgonzola mold
  • German: Gorgonzola-Schimmel
  • Finnish: Gorgonzola-home
  • Estonian: Sinakashall pintselhallik
  • Russian: Пеницилл сизый

The scientific profile

From the latest record: 2026-08-16.

Body

Filamentous mould forming dense white mycelium that develops sage-green, blue-green to grey-green coloration as conidia mature; colonies may be velvety, powdery or floccose depending on substrate and conditions

Description

Spore mass sage-green to blue-green or grey-green

Description

Saprobic; domesticated strains are deliberately cultivated inside blue-veined cheeses (Gorgonzola, Bleu de Gex, Rochebaron, Bleu d'Auvergne)

Description

Selected cultures historically called P. glaucum have been used in some blue cheeses

Fruit body

Microscopic filamentous mould forming visible spreading colonies, sometimes covering many centimetres of substrate

Dimensions

Colony variable according to substrate, temperature and culture medium; no discrete macroscopic fruit body

Odour

Strong, mouldy and characteristic; during cheese ripening contributes to the distinctive pungent blue-cheese aroma

Taste

Characteristically mild and piquant when present as a food-grade culture in ripened blue cheese

Microscopy

Branched conidiophores up to ~200–400 µm long, bearing brush-like groups of phialides; conidia globose, smooth, ~2.5 µm, in long chains

Overview

Classic sage- to blue-green Penicillium mould with brush-like conidiophores

1809). Mag. Gesell. Naturf. Freunde, Berlin 3(1-2): 17.

Field encounters

16/Aug/2026, 03:17 AM

Tallinn, Harju, Eesti

Home lab room Culture on blue Gorgonzola cheese

Local shop

Original Instagram post

Source hashtags

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