Penicillium Roqueforti (LyoPro)
Dark blue-green mycelium with a piquant flavor. This mold powder produces a high growth rate and has a medium-high proteolytic and lipolytic activity. Suitable for most blue cheese recipes.
- Penicillium Roqueforti (LyoPro)
Store in the freezer
132+ gallons of milk when adding 1/32 to 1/16 tsp per 2-5 gallons of milk
Kosher certificate available upon request
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Amounts used will vary depending on the type of cheese being made.
Adding Directly to Milk
Add 1/32 to 1/16 tsp penicillium roqueforti to 1/4 cup milk, stir well, and let rest 30 minutes. This allows the mold powder to re-hydrate.
Add milk with re-hydrated penicillium roqueforti to 2-5 gallons of milk, at the same time you add culture.
Adding to Finished Curds
Add 1/32 to 1/16 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.
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