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
- blue cheese
- Stilton Blue
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.
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.
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.