Penicillium Roqueforti

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$9.99

Penicillium Roqueforti

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Mold spores used for making Blue Cheese. These mold spores start growing from the outside - in, creating a white crust before infusing the interior and creating a soft and creamy consistency with a distinctive aroma. 

Penicillium Roqueforti is essential in the ripening process of Blue Cheese.  Pecillum Roqueforti contributes to ripening of your cheese in the following ways:

  • Characteristic appearance of the cheese
  • Typical Blue Cheese flavor
  • The softening of the cheese and desired texture


More Details:

  • Contains freeze-dried fungus Penicillium Roqueforti
  • Three packets; each packet contains enough culture for 2 gallons of milk
  • Shelf-life is up to 24 months when stored in the freezer


Instructions for Use:

  • For best results, hydrate Penicillium Roqueforti mold spores in 1/2 cup of milk for 30 minutes before adding to the milk and the time and temperature states in your recipe

Questions on Penicillium Roqueforti

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  • From Kaylin at 2/14/12 4:20 PM
    • Hi, I am vegan, and I was wondering if any animal products are used to make your cultures. I know it is entirely possible to obtain this culture without dairy, unfortunately I am unable to find source information for most cultures on any product website. Please let me know, I would love to begin experimenting with it! Thanks, Kaylin
    • The Penicillium Roqueforti cultures do contain a small amount of milk.
    • Do you find this question helpful?  Yes   No
  • From Bonnie at 2/6/12 6:12 PM
    • I have gone vegan-gluten free. I am looking for cultures to make similar cheeses to put in my gluten free vegan cooking.
      Can this culture grow in soy milk, rice milk or almond milk to make a similar cheese?
      Thanks!
    • In short...not really. The problem is that nut milks are mostly carbohydrates and have very few solids (protein and fats) so they will ferment, but they won't separate. You can make a very nice soft cheese from coconut yogurt or kefir, though. Just use our dairy kefir grains (or a yogurt culture) and drain the whey. Super easy, and it tastes a lot like cream cheese.
    • Do you find this question helpful?  Yes   No

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