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.
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.