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75.5 MB (6.3 MB compressed)
6311 x 4180 pixels
53.3 x 35.3 cm ⏐ 21.0 x 13.9 in (300dpi)
KATERYNA KON / SCIENCE PHOTO LIBRARY KATERYNA KON / SCIENCE PHOTO LIBRARY
Roquefort cheese and computer illustration of the fungus Penicillium roqueforti. This cheese is produced from ewes' milk and matured in the Cambalou caves in the Roquefort-sur-Soulzon region of France. The dark holes in the cheese contain cultures of the mould Penicillium roqueforti. Penicillium roqueforti is used as a starter culture for blue-veined cheeses, being responsible for their flavour and colour. It is also a common spoilage organism in various foods.
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