On the cold, industrial side where people just do "close enough", Penicillium roqueforti is also used to make concentrated blue cheese flavor. Food scientists know that blue cheese flavor mainly comes from ketones produced by the mold, which in turn derives from milk fat. So they start with cream, mix the spores in, then aerate and stir to let the mold eat as much fat as possible. 48 hours later, you get what salad dressings use for "Blue cheese" flavor.
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On the cold, industrial side where people just do "close enough", Penicillium roqueforti is also used to make concentrated blue cheese flavor. Food scientists know that blue cheese flavor mainly comes from ketones produced by the mold, which in turn derives from milk fat. So they start with cream, mix the spores in, then aerate and stir to let the mold eat as much fat as possible. 48 hours later, you get what salad dressings use for "Blue cheese" flavor.