Penicillium Roqueforti (PV)
Description
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.
Details
Ingredients
- Penicillium Roqueforti (PV)
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
Penicillium Roqueforti (PV)
Item# C90
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United StatesNo problems with it at all, nice blue mold throughout cheese (and I am making cashew cheese, nondairy). Tasty too
United StatesThis 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.
United StatesMade this Bleu d'Auvergne 3 weeks ago. Kept in sealed plastic ware. This is my 5th is this style. Very happy!
United StatesThis 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.
My first try at Camblue worked great! My Stilton Blue is progressing well!
