Roquefortine C
It was first isolated from a strain of "Penicillium roqueforti" , a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses , Roquefort , Danish Blue , Stilton and Gorgonzola . 
<triplet> Danish Blue <subj> Penicillium roqueforti <obj> made from material