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Stilton cheese, SEM
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Stilton cheese, SEM
Stilton. Coloured scanning electron micrograph (SEM) of a blue vein in a piece of Stilton cheese. The colour and flavour of the cheese is produced by the fungus Penicillium roquefortii, the spores (blue beads) of which cover the surface of the cheese vein. In the commercial production of cheese, the curd is pressed so as to create cracks. These cracks contain enough oxygen to support colonies of the fungi, which are introduced in pure form. Magnification: x400 when printed 10 centimetres tall
Science Photo Library features Science and Medical images including photos and illustrations
Media ID 6313377
© DR JEREMY BURGESS/SCIENCE PHOTO LIBRARY
Cheese Colored Dairy Product Eumycota Flavour Flavouring Food Science Fungal Fungi Fungus Mycology Spore Spores Taste Blue Cheese Delicatessen Stilton Vein
EDITORS COMMENTS
This print showcases the intricate beauty of Stilton cheese at a microscopic level. The vibrant blue vein running through the piece of cheese is brought to life by the presence of Penicillium roquefortii, a fungus responsible for its distinct color and flavor. In this scanning electron micrograph (SEM), we can observe the spores of this fungus, resembling tiny blue beads, covering the surface of the cheese vein. The commercial production process involves pressing the curd to create cracks that provide enough oxygen for colonies of these fungi to thrive. Pure forms of Penicillium roquefortii are introduced into these cracks, enhancing both nature's craftsmanship and our taste buds' delight. Meticulously magnified at x400 when printed 10 centimeters tall, this image not only highlights the fascinating world within our food but also celebrates mycology -the study of fungi- as an essential part of understanding flavors and delicacies like Stilton cheese. With its strong aroma and distinctive taste, Stilton has become synonymous with gourmet experiences. This print captures not just a dairy product but also represents a fusion between science and gastronomy; it exemplifies how microscopic organisms contribute to creating culinary masterpieces enjoyed worldwide. Courtesy: Science Photo Library
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