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Penicillium roqueforti bacteria Used in blue cheese production for its distinctive blue-green veins by Wladimir BulgarSCIENCE PHOTO LIBRARY
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Roquefort cheese This cheese is produced from ewes milk and matured in the Cambalou caves in the Roquefort-sur-Soulzon region of France The dark ho
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Cheese and grapes Ripened blue cheese and black grapes The cheese has had the moulds Penicillium roqueforti and P camemberti added to it to produce
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Fungus cheese mould (Penicillium roqueforti) SEM
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Fungus cheese mould (Penicillium roqueforti) SEM
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Fungus cheese mould (Penicillium roqueforti) SEM
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Fungus cheese mould (Penicillium roqueforti) SEM
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Fungus cheese mould (Penicillium roqueforti) SEM
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Fungus cheese mould (Penicillium roqueforti) SEM
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Penicillium fungal spores Coloured scanning electron micrograph (SEM) of fruiting bodies of the fungus Penicillium roqueforti These fruiting bodies
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The deep bl
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The deep re
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The deep gr
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The deep bl
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The green r
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The blue re
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Macrophotograph (filtered) of Penicillium roqueforti an economically important penicillin fungus used in the manufacture of blue cheeses The dark gr
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