Penicillium Roqueforti (LyoPro) $14.95
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.
- Q & A
- Related Recipes
- foil cheese wrap
- surface area
Orcs absolutely perfect. I'm first-time user and I obtained projected results. I will definitely order again in the future.
Great product as always from New England Cheese Supply
No question. Eager mold.
Giacomo's Blue at 16 days. Little growth first week and than, pow. Evidence of great internal mold growth, and I'll dry and brush some of the excess off the rind. Will update in two months on flavor of this mold, but the cheese at this stage seems very happy and has a great smell.
Fast-growing, easy to use
I used this for my first blue, and it definitely grows fast and is aggressive. I have ordered the foil cheese wrap to help slow it down while it ages (thanks for the suggestion, Jim). I let it get away from me a bit on the surface and so I have been brushing it a bit to keep the growth down on the outside until the wrap arrives. I used this one to save on costs, but so far so good, it's easy to get the blue mold growing and we'll see how it tastes in a little less than two months, as I think this is fast enough ripening that I won't have to wait too long before we try it out. If it goes well, I'll keep using this instead of ordering the more expensive ones, such as the PV.
The cost of cheesemaking
I was shocked to see the shipping cost of 1 packet of Penicillin Roqueforti and a few sheets of cheese wrapping paper in my order. It was $9.00. Thats way too much for one small envelope of merchandise. Also, I do not want PayPal or any other merchandizing group involved with my credit card purchases.