Blue cheese could get an upgrade thanks to new mould hybrids
Five new varieties of Penicillium roqueforti, the fungus used to make blue cheese, might rescue the fungus from a genetic dead end or produce pharmaceutical compounds
![Blue cheese could get an upgrade thanks to new mould hybrids](https://images.newscientist.com/wp-content/uploads/2024/03/05110249/SEI_194472072.jpg)
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