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Penicillium Roqueforti (LyoPro)

Penicillium Roqueforti (LyoPro)

Regular price $14.95
Regular price $14.95
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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

50 CXU

132+ gallons of milk when adding 1/32 to 1/16 tsp per 2-5 gallons of milk


Kosher Info
Kosher certificate available upon request


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


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.

Cheese Making Bundle

Penicillium Roqueforti (LyoPro)

Item# C95

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