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
- Reviews
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- Reviews
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- blue cheese
- mold
- blue
- flavor
- Penicillium Roqueforti
- starter culture
- some
- brush
- sources
- cultures
United StatesMy mold developed within a week. While piercing some of the paste came out on my piercing tool and I tasted it and it already tastes like a young blue cheese. I am so excited 6 to 8 weeks to go I can't wait! This is my 1st Blue Cheese, it is a Castle Blue
United StatesSo, I made a "Black and Bleu" ricotta salata... I guess I will know in another month or 2, if the PV is working!!
United StatesFirst time making blue cheese and found the penicillium roqueforti easy to work with.
United Statesthis was the first time making a blue cheese and so far it looks great. Nice and blue just like it is suppose to
United StatesThis 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
