
Penicillium Roqueforti (PV)
Description
Penicillium Roqueforti (PV) is used to ripen and give flavor to a variety of blue cheese including Gorgonzola, and Stilton. This blue mold powder creates an intense blue-green marbled interior, piquant aroma and creamy consistency.
Details
Ingredients
- Penicillium Roqueforti (PV)
Storage
Store in the freezer
Size
10 DCU
Yield
1000+ gallons of milk when adding 1/16 tsp directly to 2-4 gallons of milk
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
Yes | No | Allergens | Description Of Components |
---|---|---|---|
X | Peanuts | ||
X | Tree Nuts | ||
X | Sesame | ||
X | Milk | ||
X | Eggs | ||
X | Fish | ||
X | Crustaceans | ||
X | Shellfish | ||
X | Soy | ||
X | Wheat | ||
X | Triticale | ||
X | Mustard | ||
X | Sulfites |
Directions
Amounts used will vary depending on the type of cheese being made.
Adding Directly to Milk
Add 1/16 - 1/8 tsp penicillium roqueforti to 1/4 cup milk, let rest 30 minutes. This allows the mold powder to re-hydrate.
Add milk and re-hydrated penicillium roqueforti to 2-4 gallons of milk, at the same time you add culture.
Adding to Finished Curds
Add 1/16 - 1/8 tsp penicillium roqueforti to 1 quart sterile, cool water, let rest 10 hours. This allows the mold powder to re-hydrate.
Place 1/3 of the curd into a cheese mold, sprinkle sparsely with re-hydrated penicillium roqueforti solution. Add another 1/3 of the curd, sprinkle again, finish with the final 1/3 of the curd, sprinkle once more.
The re-hydrated penicillium roqueforti solution can be stored in a refrigerator for up to 3 days.
Cheese Making Bundle
Penicillium Roqueforti (PV)
Item# C90
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This is my second packet of PV. Made some darn good Stiltons with the first one before fumbling the packet and accidentally turning my kitchen floor into an advertisement for a B Grade horror movie set. Expensive stuff this, but well worth it. It has what I consider to be a very subtle flavor for a blue. Stilton tip of the day: Stainless BBQ skewers are great for the perforation process. Cheap, durable, nice handle, easy to clean, uniform, and easy to pull out with a slight twist.
This is my first blue cheese and so far very pleased. The mold variety I used was Penicillium Roqueforti (PV). I chose the version only because of the Stilton type cheese I was making. Worked great! I will say from my experience this far. Use a ripping box. Blue mold is like weeds in the yard; it will take over and colonize on everything. I did let the mold grow, it’s wet and easily disturbed in the beginning. Handling the cheese will effect mold growth where your figures touch. I didn’t wipe or brush at all. Eventually, the rind mold started to dry and I patted it into the rind. After that phase. There was no unwanted mold growth. Good luck.
Exciting first time making a bleu. Exciting to see things grow. Never thought I’d say “I’m so happy the mold is growing on my cheese”. Lol. This is a great product. Lots of growth in the nooks and crannies.