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Penicillium Roqueforti

SKU: 6854

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Penicillium Roqueforti
$36.60

Availability: Out of stock

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Description

Details

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

  • One packet contains freeze-dried fungus Penicillium Roqueforti (10 doses)
  • Usage Rate: Add 1/8 tsp. directly to 1-4 gallons of milk. For applying the roqueforti as a spray, mix 1/8 tsp. per 4-8 oz. buffered water (8 oz. water with 1/8 tsp. salt and 1/8 tsp. sugar) and allow the solution to sit for 16 hours at fridge temperature before use.

 

Penicillium Roqueforti is essential in the ripening process of Blue Cheese by:

  • Providing characteristic appearance of the cheese.
  • Contributing to fast growth rate, strong blue cheese flavor, blue-green color, and creamy consistency.

 

Shelf Life and Storage Information

Shelf life is up to 6-12 months when stored in the freezer.

 

Actual product may differ from image shown above.

 

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Ingredients

Ingredients

  • Freeze-dried Penicillium roqueforti ripening cultures.
  • This product contains no GMO ingredients.

 

Allergen Information

  • Contains dairy from the culture growing media.

Questions

Questions on Penicillium Roqueforti

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4 Item(s)
  • From Vinny at 10/29/2014 10:54 PM
    • If you use only a partial of the envelope, can the cut edge of the envelope be rolled up and stored in a zip bag in the freezer for future use? Does the appearance change if the molds are not good any longer?
      Thank you,
      Vinny
    • Yes you can save the unused portion by folding the envelope and sealing it in a zippered freezer bag. Remove excess air and store in the freezer for up to 2 years. You will likely not notice a change in appearance if the Penicillium Roqueforti is no longer active.
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  • From Alvaro at 5/12/2014 2:34 AM
    • Hello. Can it be recultured? Thanks
    • The Penicillium Roqueforti spores are similar to a "direct-set" culture and can not be reused.
    • Do you find this question helpful?  Yes   No
  • From Kaylin at 2/14/2012 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.
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  • From Bonnie at 2/5/2012 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.
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