Time to learn about the good things in bread mold and blue cheese. Yep, let's teach the kids about penicillin.
In bread mold, Penicillium consists of a network of filaments (hyphae) known as a mycelium (white). It has numerous reproductive spores which are the green/grey areas. The mold is penetrating the bread, using the moisture and nutrients to grow.
There are many forms of Penicillium, some of which we eat -- in cheese. I love Brie and I love blue cheese. It's also used in making gorgonzola cheese. And of course, it is used as an antibiotic.
Penicillium notatus which produces penicillin:
|Camembert of Normandy - French cheese (Photo credit: Wikipedia)|
- Penicillium roqueforti used in making Roquefort and Danish Blue cheese
|Danish Blue cheese (Photo credit: Wikipedia)|