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I have found a site that has the Minnesota state laws for the production of
Gorgonzola/blue cheese. It states only the spores of the mold penicillium
glaucum are added.  Any ideas what that means?

Vicki
Tampa


<A HREF="http://www.revisor.leg.state.mn.us/arule/1535/1170.html">Minnesota
Rule 1535.1170</A>

  1535.1180 PROCEDURE.
<A HREF="http://www.revisor.leg.state.mn.us/arule/1535/1180.html">Minnesota
Rule 1535.1180</A>

    Milk, which may be pasteurized or clarified or both, which
 may be warmed and which may be homogenized, is subjected to the
 action of harmless lactic-acid-producing bacteria, present in
 such milk or added thereto.  Harmless artificial green or blue
 coloring in a quantity which neutralizes any natural yellow
 coloring in the curd may be added.  Sufficient rennet (with or
 without purified calcium chloride in a quantity not more than
 0.02 percent calculated as anhydrous calcium chloride, of the
 weight of the milk) is added to set the milk to a semisolid
 mass.  The mass is cut into smaller portions and allowed to
 stand for a time.  The mixed curd and whey is placed into forms
 permitting further drainage.  While being placed in forms,
 spores of the mold penicillium glaucum are added.  The forms are
 turned several times during drainage.  When sufficiently
 drained, the shaped curd is removed from the forms and salted
 with dry salt or brine.  Perforations are then made in the
 shaped curd and it is held at a temperature of approximately 50
 degrees Fahrenheit at 90 to 95 percent relative humidity, until
 the characteristic mold growth has developed.  During storage
 the surface of the cheese is scraped, if necessary, to remove
 surface growth of undesirable microorganisms.  The rind of the
 cheese may be coated with a vegetable food fat or oil (which may
 be hydrogenated), or any combination of two or more such
 articles.  A harmless preparation of enzymes of animals or plant
 origin capable of aiding in the curing or development of flavor
 of gorgonzola cheese may be added during the procedure, in such
 quantity that the weight of the solids of such preparation is
 not more than 0.1 percent of the milk used.