Your Cart

Pencillium Roqueforti (PJ)

Regular price $57.95
SKU: C92
Pencillium Roqueforti (PJ)

Pencillium Roqueforti (PJ)

Regular price $57.95
SKU: C92
  • Select TitleDefault Title
Add to Wishlist

Description

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.

Details

Ingredients

  • Penicillium Roqueforti (PJ)

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

Pencillium Roqueforti (PJ)

Item# C92

Add to Wishlist
Add to Wishlist
  • Reviews
  • Q & A
  • Related Recipes