Penicillium Roqueforti (PV)
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
Just made my first blue, the Shropshire blue from Jim’s recipe. I was so excited to see the blue veins starting. So far it seems like it will be successful. What a beautiful cheese.
How to treat a Blue
P. roq PV always performs amazingly well in my Gorgonzola cheeses, as long as I give it plenty of time to re-hydrate before adding to milk vat. It also likes 'high' humidity in the ripening room. I'm always rewarded with blue-green veins and fissures throughout the cheese. I used it in Jim Wallace's 'Shropshire Blue' recipe and blue mold color contrasts very nice with the dark yellow color or of the cheese.
I love blue cheese! Earlier, I made a few, and I really miss !!! Easy to use, easy handling and storage. Recommended Product!
It makes an impressive cheese every time!
The commercial blues in the stores are usually quite strong and dry. I tried making the d'Auvergne blue because the description was intriguing. What I got was a creamy, delicious and robust cheese that works as well melted on my arugula/garlic pizza as smeared on a good crusty bread. My Italian friend says it tastes like the best gorgonzola. I've been making it just about once a month for a year, and this mold continues to provide great, consistent results. Sometimes the cheeses are a little softer or more solid but the taste and the way the mold develops the cheese is consistently good. Very happy.
The magic of blue
I do love blues. Have made Blue d'Auvergne and Camblue so far. Can't wait to make another.