Identifying Green Mold on Cheese: A Microscopic Approach

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SUMMARY

The dark green mold commonly found on old white cheese is not solely Penicillium; it can also include Cladosporium and Aspergillus species. To accurately identify these molds, one should prepare a microscopic slide and observe the fruiting structures, such as conidiophores and sporangia, under a light microscope at low to medium magnification. These structures are distinctive and can be compared to online images for accurate identification.

PREREQUISITES
  • Basic knowledge of fungal taxonomy
  • Experience with light microscopy techniques
  • Understanding of conidiophores and sporangia morphology
  • Familiarity with online resources for fungal identification
NEXT STEPS
  • Research the characteristics of Cladosporium, Aspergillus, and Penicillium molds
  • Learn about preparing and observing microscopic slides
  • Explore online databases for fungal morphology comparison
  • Study the impact of different molds on cheese quality and safety
USEFUL FOR

This discussion is beneficial for mycologists, food scientists, cheese makers, and anyone interested in mold identification and its implications for food safety.

kenw232
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What is the dark green mold on old white cheese called? is that penicillin?
 
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It is not that simple. There are several fungi (aka molds) that may colonize cheese and appear green (eg. Cladosporium, Aspergillus as well as Penicillium). If you are really curious, prepare a microscopic slide with the mold and view under light microscope (low to medium magnification should be fine). The green color is typical evidence of fruiting structures (conidiophores, sporangia). These structures and spore morphology of common fungi are unique and are fairly easy to identify using a microscope. As a good starting point, I would compare what you observe to online photos of the above genera.
 

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