Penicillium caseifulvum

Penicillium caseifulvum F.Lund, Filt. & Frisvad

Edibility

Edibility unknown — do not eat

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Lookalikes

No lookalikes are recorded for this species yet. That does not mean there are none. Many mushrooms look alike, so never rely on appearance alone.

Season

When this species has been recorded, by month, from open-licensed US and Canada observations. It shows when people report it, not a guarantee it is fruiting.

The highlighted bar is the current month.

View season data as a table

Recorded observations of Penicillium caseifulvum by month
Month	Records
January	0
February	0
March	0
April	0
May	0
June	1
July	0
August	0
September	1
October	0
November	0
December	0

Where it is found

No regional records yet.

About

Penicillium caseifulvum is a fungus species of the genus of Penicillium which occurs on the surface of blue cheese and causes discoloration in form of brown spots. While there exists a caseifulvum clade of gray-green cheese molds, this group is not distinguishable from Penicillium camemberti using a few microsatellite markers. It is commonly found on soft cheeses, being used to make Saint-Marcellin and Rigotte de Condrieu. Unlike its relatives also used in cheese-making, it does not produce cyclopiazonic acid due to a 2bp deletion in the CpaA gene.

From Wikipedia, CC BY-SA 4.0. Read the original article.

Recent finds

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More in the genus Penicillium

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