Penicillium Roqueforti is a culture used in the production of blue cheese. If stored correctly, each packet will allow you to make hundreds of blue cheeses at home. Available in 3 different strains to produce different tastes and textures.
(2.5 doses or 10 doses) 2.5 dose packet is repackaged
(freeze-dried direct set/DVI-Direct Vat Innoculation)
PV strain: Very fast growing blue culture with strong tolerance to salt. Used to make Blue cheese including Danablu, Roquefort and strong Gorgonzola. Characteristic properties are the very piquant aroma and a very good creamy consistency. The 2.5 dose packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use Mesophilic Starter and Rennet.
PA Strain: Medium-fast growing blue culture used to make a milder Blue cheese including Roquefort. Characteristic properties are the very piquant aroma and a slighty tough consistency, longer shelf life; excellent for hard blue cheese. The 2.5 packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use either Mesophilic or Thermophilic Starter and Rennet.
PS Strain: Medium-fast growth rate, a mild blue taste. Use this strain to make mild blues with that blue-green color. Can be used along with Penicillium Candidum(HP6 reommended).
Shipping included within the USA and Canada.
versatile blue works!
Posted by Unknown on 11th Mar 2017
I appreciate your reacting so fast and so positively pro-active to my earlier critique.
good product but lacks important info
Posted by Unknown on 5th Mar 2017
Since this is a rather expensive product, I appreciated finding it in a small size package. The mold - to my surprise - came in a double Ziploc, which looked very different from the misleading larger size packaging in your pictures. Moreover, it did not provide any info about production date nor best before date nor lot #, etc. Not very professional. That said, my aging Fourme d'Ambert is showing blue. Note from Steve/TheCheeseMaker: We take reviews seriously, wanting to always improve our service. We have now added the photos of the smaller package suitable for the hobbyist cheesemakers. Since this type of product only comes in the larger size. We repackage it for our customers at a much lower cost. And you'll only need a very very small amount, thus we include a usage rate on the packets. The repackaging doesn't allow a Lot number or date of mfg, yet you can be assured all our inoculants are very fresh and we'll never offer any outdated ingredients.
Posted by Unknown on 6th Feb 2017
Is there any way to store it in a spray?
Note from Steve: this type of mold is best stored dry in a sealed container with little air and in your freezer. You can dissolve a small amount in a little clean water, allow for the mold to dissolve well before spraying onto your cheese.
Posted by Jobe on 2nd Feb 2017
First time making blue cheese. This stuff grew really easily and you only need a little bit.