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Penicillium Roqueforti (PV)

Penicillium Roqueforti (PV)

Regular price $34.95
Regular price $34.95
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5 12 reviews


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.



  • Penicillium Roqueforti (PV)

Store in the freezer

10 DCU

1000+ gallons of milk when adding 1/16 tsp directly to 2-4 gallons of milk

Danisco Choozit

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 1/16 - 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.

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Kevin G.
United States
Grows Great!

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

Kevin G. verified customer review of Penicillium Roqueforti (PV)
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.

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.

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.

Philip verified customer review of Penicillium Roqueforti (PV)
Attila R.

I love blue cheese! Earlier, I made a few, and I really miss !!! Easy to use, easy handling and storage. Recommended Product!