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Penicillium Roqueforti (PV)

Penicillium Roqueforti (PV)

Regular price $34.95
Regular price $34.95
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5 22 reviews

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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Customer Reviews
5.0 Based on 22 Reviews
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Filter Reviews:
JC
06/13/2021
Jacque C.
United States United States
Penicillium Roqueforti

My 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

New England Cheesemaking Supply Company Penicillium Roqueforti (PV) ReviewNew England Cheesemaking Supply Company Penicillium Roqueforti (PV) Review
CO
06/11/2021
Christopher O.
United States United States

So, I made a "Black and Bleu" ricotta salata... I guess I will know in another month or 2, if the PV is working!!

JM
06/04/2021
Janet M.
United States United States
PV did the job

First time making blue cheese and found the penicillium roqueforti easy to work with.

A
04/25/2021
Anonymous
United States United States
my blue looks great

this was the first time making a blue cheese and so far it looks great. Nice and blue just like it is suppose to

U
04/19/2021
Urs
United States United States
Test Vegan blue cheese

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

New England Cheesemaking Supply Company Penicillium Roqueforti (PV) ReviewNew England Cheesemaking Supply Company Penicillium Roqueforti (PV) Review