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Penicillium Roqueforti (PV)

Penicillium Roqueforti (PV)

Regular price $34.95
Regular price $34.95
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5 13 reviews

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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5.0 Based on 13 Reviews
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MF
05/14/2020
MIchael F.
United States United States
Showing off my Stilton Blue

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.

New England Cheesemaking Supply Company Penicillium Roqueforti (PV) ReviewNew England Cheesemaking Supply Company Penicillium Roqueforti (PV) ReviewNew England Cheesemaking Supply Company Penicillium Roqueforti (PV) Review
KG
03/25/2019
Kevin G.
United States
Grows Great!

My first try at Camblue worked great! My Stilton Blue is progressing well!

New England Cheesemaking Supply Company Penicillium Roqueforti (PV) Review
JR
03/16/2019
James R.
United States
We have mold!

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.

S.
11/05/2018
Sandy ..
Shropshire blue

Just made my first blue, the Shropshire blue from Jim’s recipe. I was so excited to see the blue veins starting. So far it seems like it will be successful. What a beautiful cheese.

P
11/04/2018
Philip
How to treat a Blue

P. roq PV always performs amazingly well in my Gorgonzola cheeses, as long as I give it plenty of time to re-hydrate before adding to milk vat. It also likes 'high' humidity in the ripening room. I'm always rewarded with blue-green veins and fissures throughout the cheese. I used it in Jim Wallace's 'Shropshire Blue' recipe and blue mold color contrasts very nice with the dark yellow color or of the cheese.

New England Cheesemaking Supply Company Penicillium Roqueforti (PV) Review