Question:
The blue-veined cheeses are characterized by the development of an internal blue green mould:
The blue-veined cheeses are characterized by the development of an internal blue green mould:
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Blue-veined cheeses: P. roqueforti.
Examples: Roquefort, Gorgonzola, Stilton.
Internal blue-green mould.
Examples: Roquefort, Gorgonzola, Stilton.
Internal blue-green mould.
Updated On: Aug 18, 2026
- P. camemberti
- P. roqueforti
- G. candidum
- P. commune
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Blue-veined cheeses have characteristic mould growth.
The mould is specific.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the mould for blue-veined cheeses.
Step 3: Detailed Explanation:
Penicillium roqueforti is responsible for blue-veined cheeses.
It produces the characteristic blue-green colour.
P. camemberti is used for Camembert.
G. candidum is used for some cheeses.
Thus, P. roqueforti is the correct mould.
Step 4: Final Answer:
Blue-veined cheeses are characterized by P. roqueforti.
Hence, the correct option is (B).
Blue-veined cheeses have characteristic mould growth.
The mould is specific.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the mould for blue-veined cheeses.
Step 3: Detailed Explanation:
Penicillium roqueforti is responsible for blue-veined cheeses.
It produces the characteristic blue-green colour.
P. camemberti is used for Camembert.
G. candidum is used for some cheeses.
Thus, P. roqueforti is the correct mould.
Step 4: Final Answer:
Blue-veined cheeses are characterized by P. roqueforti.
Hence, the correct option is (B).
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