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Penicillium Roqueforti (PA)

Penicillium Roqueforti (PA) $47.95

Regular price $47.95
Regular price $47.95
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Penicillium Roqueforti (PA) has a very fast growth rate, with a mild blue taste and dark-green color. This blue mold is a good choice for Danish Blue and other double-mold type cheese.

Using this mold powder will result in a mild cheese. It can also be used in conjunction with Penicillium Roqueforti (PV).



  • Penicillium Roqueforti (PA)

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.

Cheese Making Bundle

Penicillium Roqueforti (PA)

Item# C91

Total price:
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Lovely culture

Easy to use and resulted in very fast, even growth. Beautiful color, and so far mild but deep taste.

New England Cheesemaking Supply Company Penicillium Roqueforti (PA) Review