BLUE CHEESES - [Gritty, rough, dry or sticky variable in colour] The blue moulds, like Penicillin Roquefort, need oxygen to develop their colour. This is achieved by piercing the young cheese with rods [normally steel]; the blue then grows along the tunnel, cracks and trails between the roughly packed curd. Examples: Stilton, Roquefort, Gorgonzola, Maytag Blue, Cashel Blue Penicillium, commonly known as "bread mold", is a genus of fungus that includes: Penicillium bilaiae, which is an agricultural inoculant. Penicillium camemberti, which is used in the production of Camembert and Brie cheeses. Penicillium candida, which is used in making Brie and Camembert cheese, also see Candida. Penicillium glaucum, which is used in making Gorgonzola cheese. Penicillium marneffei, a thermally dimorphic species endemic in Southeast Asia, which presents a threat of systemic infection to AIDS patients. Penicillium notatum, which produces the penicillin antibiotic. Penicillium purpurogenum Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese and also recently Gorgonzola.