Penicillium glaucum
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 Bleu de Gex, a French cheese containing "veins" of Penicillium glaucum.
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| Penicillium glaucum |
Penicillium glaucum is a mold which is used in the making of many types of cheese including the french Bleu cheeses, Fourme d'Ambert, Gorgonzola, and Stilton.
In 1874, Sir William Roberts, a physician from Manchester noted that cultures of the mold did not display bacterial contamination. Louis Pasteur would build on this discovery, noting that Bacillus anthracis would not grow in the presence of the related mold, Penicillium notatum. Its antibiotic powers were independently discovered and tested on animals by French physician, Ernest Duchesne, but his thesis was ignored.
See also Discoveries of anti-bacterial effects of penicillium moulds before Fleming
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