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Penicillium Roqueforti (PV)

Regular price $31.95
SKU: C90
7
Penicillium Roqueforti (PV)

Penicillium Roqueforti (PV)

Regular price $31.95
SKU: C90
7
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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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AR
07/04/2016
Attila Rab
Hungary

Blue

I love blue cheese! Earlier, I made a few, and I really miss !!! Easy to use, easy handling and storage. Recommended Product!

R
07/04/2016
Regina
california

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.

MT
02/29/2016
Mary T
Belmont ME

The magic of blue

I do love blues. Have made Blue d'Auvergne and Camblue so far. Can't wait to make another.

SJ
02/28/2016
Sarah J
Dry Creek, AK

Bleu Mold - when to love it!

I've been using this particular strain of mold for awhile, and I love it! Thanks for the great product.

A
02/26/2016
Artemisa

Great Blue Mold Powder

Used this to make gorgonzola Dolce... my most advanced cheese yet. Things went well... I can't wait to see how it turns out in a few months! It would be useful if the package were more easily resealable since only a small amount is used at a time.