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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Penicillium Roqueforti
I am impressed with the quick shipping and high quality of products. The PR is a beautiful blue/green and vey active. Very pleased with this product and customer service!!
United StatesThis culture works great!
I’m very new to the art of cheese making. This web site offers so much information for the beginner with recipes and products. I used this culture to make a Gorgonzola cheese and it seems like it is really laced with the blue mold. I highly recommend penicillium roqueforti for your cheese making.
FijiBack to cheesemaking
While I've been doing mozzarella in the interregnum, I have returned to full-blown home cheese production (almost a necessity where I'm now living, given the cost of real cheeses on the economy). Getting the cultures in can be problematic, but NEC has been great at supplying the required MSDS and all to prove to the government that the goods are safe. I have a gorgonzola dolce aging now, and the PV was perfect for the recipe. Just don't know if I'll be able to wait the 90 days for aging. I have no idea what that canyon in one is-suspect that something settled strangely. I will continue using the good folks here!
United StatesA first
I have never made a blue cheese before so this will be a first for me. We have been ordering cheese making supplies from NECS. For a couple of years now. What’s great about ordering from you is the great information, quality products delivered in perfect condition and in a timely fashion to our door. Well, at least this time to our friends door! We have lived in the highlands of Costa Rica for a year now and have found there are no cheese making supplies anywhere in the country. We visit the US about every six months to see friends, family and to get fresh supplies. Thanks for providing some of those supplies. We look forward to making some blue cheese and Swiss.
United StatesPenicillium Roqueforti
My mold developed within a week. While piercing some of the paste came out on my piercing tool and I tasted it and it already tastes like a young blue cheese. I am so excited 6 to 8 weeks to go I can't wait! This is my 1st Blue Cheese, it is a Castle Blue
