ASYMMETRICA-VELUTINA 399 



phology of this culture as it was isolated by Thorn from French Roquefort 

 cheese more than 40 years ago. 



Thom's original description of Penicillium roqucforti was prepared before 

 the multiplicity of strains and variations m this series was appreciated. By 

 emending his P. roqucforti description of 1906, Thom, in 1930, recognized 

 the inadequacy of that description together with the pertinence of criti- 

 cisms by Westling (1911), Weidemann (1923), and Biourge (1923). We 

 continue to believe that the student of these molds is better served by 

 broadening the description of P. roqueforti, which is widely used in the 

 cheese industry, than by recognizing additional species to cover the cheese 

 molds used in particular localities for the ripening of cheeses of the Roque- 

 fort type. Considering the number of intergrading forms that are en- 

 countered, hundreds of which have been handled, we doubt w^hether any 

 worker can positively separate P. gorgonzola Weidemann, P. stilton Biourge, 

 etc., from P. roqueforti Thom in comparative cultures in the laboratory. 



Many species and varieties, obviously belonging to the series with Peni- 

 cillium roqueforti Thom, have been described without characteristics suffi- 

 ciently unique to separate them from P. roqueforti in the broad sense of this 

 Manual. Some of these were based upon individual strain characteristics, 

 others upon the particular named cheese from which the mold was obtained 

 or for the manufacture of which it was employed, and still others resulted 

 from the de.scribers' lack of information regarding the published literature. 

 A partial list of such species and varieties follow; others may be found only 

 in the Species Index. 



PeniciUium roquefort Sopp, in Monogr. pp. 156-157, PI. XVII, figs. 118 and 119 

 and PI. XXII, figs. 7 and 8. 1912. Sopp proposed the name P. roquefort, citing the 

 same figure that he used for P. aromaticum I (Roquefort) on the preceding page. His 

 figures do not fit any strain of P. roqueforti so far examined, though his vernacular 

 notes establish the presumption that the mold of Roquefort cheese was in his labora- 

 tory. Considering all the circumstances, P. roqueforti of Thom's 1906 paper is left 

 as the earliest fully verifiable description. Penicillium aromaticum I (Roquefort) 

 used by Sopp (O. Johan-Olsen, in Centbl. f. Bakt. etc. (II) 4: 161-169. 1896) can 

 Hardly be used to justify P. roquefort as the accepted name. 



Penicillium roqueforti Thom var. iceidemanni Westling, in Arkiv for Botanik 11: 

 52, and 71-73; figs. 6 and 49. 1911. Westling merely added reverse of colony green 

 or dark green to Thom's original diagnosis of the species. This emendation was made 

 in a subsequent description of the species P. roqueforti Thom, since it is characteristic 

 of the type and other representative strains. 



Penicillium atro-viride Dierckx, in Soc. Scient. Brux. 25: 87. 1901. See also 

 Biourge Monogr. p. 199. 1923. Biourge, with access to Dierckx's unpublished notes, 

 expressed the belief that Dierckx's species name should be applied to the series. He 

 paid no attention to the fact that no intervening worker had ever identified the cheese 



