Myconeos Begins Trials of Naturally Bred 2nd Generation Penicillium roqueforti Strains for Mould-Ripened Cheese Innovation
P. roqueforti image
June 2025
Myconeos, a pioneer in fungal biotechnology for food innovation, is excited to announce the initiation of trials for a new portfolio of proprietary Penicillium roqueforti strains, aimed at transforming the development of mould-ripened cheeses. This research and development effort is part of Myconeos’ ongoing mission to deliver tailored microbial solutions that enhance quality, safety, and sensory richness in fermented food products.
The trial program is currently beginning in collaboration with leading cheesemakers across Europe. Leading Gorgonzola producer Soresina (Caseificio Fratelli OIOLI) previously completed successful trials of Mycoforti® Intense in their Piccante product. Whilst success in Denmark with Mycoforti® Intense and Mild have led to further sales. These novel strains have been selected through Myconeos’ proprietary breeding and screening platform, designed to identify naturally occurring fungal isolates with distinct properties for use in traditional and next-generation cheese applications.
“Our new Penicillium roqueforti strains represent a leap forward in microbial precision for the cheese industry,” said Jacek Obuchowicz CEO of Myconeos. “We’re not just recreating classic moulds—we’re refining and optimizing them to deliver better consistency, complexity, and adaptability for modern production environments, we are particularly excited about our new Gorgonzola Dolce strain.
Advancing the Science of Blue Cheese
Penicillium roqueforti is the key fungus used in the production of blue cheeses such as Roquefort, Stilton, and Gorgonzola. Myconeos’ new strains aim to:
• Enhance Flavour Complexity: Enable a broader range of volatile aroma compounds, from mild and creamy to piquant.
• Superior Texture: Producing textures that melt in the mouth
• Improve Visual Marbling: Offer better sporulation control and veining uniformity in paste.
• Accelerate and Stabilise Ripening: Provide controlled enzymatic activity tailored cheese styles and aging conditions.
• Enable Customisation: Adapt to both dairy and non-dairy substrates for hybrid or plant-based blue cheese development.
Industry Collaboration and Future Commercialisation
The strain trials are being conducted under controlled cheesemaking environments, with sensory evaluations, microbial performance tracking, and pilot-scale testing planned over the next 6 months. Myconeos expects to move to commercial availability on 2nd Generation Mycoforti® strains in 2025, with select strains available to early-access partners as part of a co-development program.
Cheesemakers interested in participating in future trials or pilot-scale evaluation are encouraged to contact Myconeos directly.
For further information contact Dr Jacek Obuchowicz CEO, Myconeos at info@myconeos.com
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