Penicillium Roqueforti (LyoPro)

Note: 50 CXU size is discounted due to January 2025 best before date.

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 like Danablu, Roquefort, Gorgonzola, Edelpilzkase, Stilton and more.

Ingredients

• Penicillium Roqueforti (LyoPro)

Storage
Store in the freezer

Size
50 CXU

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

Brand
COdexing

Kosher Info
Kosher certificate available upon request

Allergens

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.