Pencillium Roqueforti (PJ)
Pencillium Roqueforti (PJ) has a fast growth rate, with a typical blue flavor and middle-green color. This mold powder is often mixed with Pencillium Roqueforti (PV) to produce a slightly darker green color.
- Penicillium Roqueforti (PJ)
Store in the freezer
1000+ gallons of milk when adding 1/16 tsp directly to 2-4 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 1/16 - 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.
- Q & A
- Related Recipes
The mold began developing on day 8. A day or two before that, during the salting, I observed some yellow coloring developing in patches. I’m hoping it’s not pseudomonas. Is this normal or should I worry?
The several uses of the culture have worked out great. The cultures has gotten going in the the first ten day and have grown very well.