The Mold Associated with the Ripening of Blue Veined Cheese

Abstract

Summary The dominant mold obtained from the Wensleydale cheese is not identical with P. roqueforti. There is at least one marked difference in the structure of the colonies on potato agar. The P. roqueforti produces large white areas of closely interwoven mycelium. These have never been noticed in the case of the Wensleydale strain. The reactions on some of the constituents of the media used are different. This difference is usually more a question of degree of growth or rate of change than a direct positive or negative result. These differences may be briefly summed up as follows: Thanks are tendered to the Departments of Botany and Dairying of the Iowa State College, U. S. A., and to the Department of Dairying of the University of British Columbia, Canada, for facilities granted and assistance given.