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Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This mold gives an intense blue-green marbled interior, piquant aroma and creamy consistency.
Culture: Penicillium Roqueforti (PV)
- To Sprinkle: Rehydrate 1/16 to 1/8 teaspoon in 1 liter sterile, cool water 10 hours before use. Place 1/3 of cheese curd in mold and sprinkle suface sparsely. Repeat with the next 1/3 and final 1/3 of cheese curds. Solution can be stored in the refridgerator for maximum of 3 days.
- To Add Directly to Milk: Add 1/6 to 1/8 teaspoon to 1/4 cup of milk and let rest for 30 minutes. Add this mixture to 2-4 gallons of milk at the same time culture is added.
Yield: 10 doses
STORAGE: Store mold powder in the freezer.