Penicillium Roqueforti (PV)
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
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
This is my second packet of PV. Made some darn good Stiltons with the first one before fumbling the packet and accidentally turning my kitchen floor into an advertisement for a B Grade horror movie set. Expensive stuff this, but well worth it. It has what I consider to be a very subtle flavor for a blue. Stilton tip of the day: Stainless BBQ skewers are great for the perforation process. Cheap, durable, nice handle, easy to clean, uniform, and easy to pull out with a slight twist.
This is my first blue cheese and so far very pleased. The mold variety I used was Penicillium Roqueforti (PV). I chose the version only because of the Stilton type cheese I was making. Worked great! I will say from my experience this far. Use a ripping box. Blue mold is like weeds in the yard; it will take over and colonize on everything. I did let the mold grow, it’s wet and easily disturbed in the beginning. Handling the cheese will effect mold growth where your figures touch. I didn’t wipe or brush at all. Eventually, the rind mold started to dry and I patted it into the rind. After that phase. There was no unwanted mold growth. Good luck.
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.