Penicillium Roqueforti Strong
$18.00
or 4 payments of $4.50 with Afterpay
Strong Blue Mould – Penicillium Roqueforti
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
In stock
Penicillium Roqueforti Strong (Blue Mould) : is a very fast growing mould with strong proteolytic and lipolytic activity and strong tolerance to salt. Cheeses produced with this strong blue mould have an intense dark blue-green marbled interior.
These cheeses are characteristically stronger, with a very piquant aroma, and a very good creamy consistency. Loose moisture can occur and a tenancy to bitterness can be observed. This strong blue mould can be used in cheeses such as Stilton, French Roquefort and strong Gorgonzola.
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years
I use this blue mould in my Stilton recipe giving it an intense blue flavour. You can watch how I make it in the video below.
| Weight | 0.016 kg |
|---|---|
| Dimensions | 12.5 × 8 × 2.5 cm |
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Yet to try, have not made my first “Blue” yet 😀
This develops the blue mold quite quickly. Good Stuff.