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
- starter culture
this was the first time making a blue cheese and so far it looks great. Nice and blue just like it is suppose to
This was my first test with vegan blue cheese. I worked 50 years in he cheese business with milk. P roqueforti PV was always a guarantee to produce first class cheese. Now I hoop works also with vegan cheese! Starter also Flora Danica! I experiment also with vegan Camembert and use Choozit Geo17 LYO 10 D, with Flora Danica as starter culture! Picture : Vegan blue after 3 weeks Vegan Camembert after 4 days
This is such a great mold. Easy to use (I hydrated it in make temp milk for about 20 minutes before adding with all the rest of the cultures just to make it mix a little better). Great result in the couple of softer blues I have used it in so far, as advertised it produces a very creamy blue with a full, very rich, mellow blue flavor. Although a bit expensive, it is good for 1000 gallons of milk, as a home cheesemaker it will last for a really long time (as I understand from checking a number of sources, if maintained properly PR keeps for years in the freezer.)
No problems with it at all, nice blue mold throughout cheese (and I am making cashew cheese, nondairy). Tasty too
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.