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- Description
PA Penicillium roqueforti has a very fast growth rate, mild blue taste and a dark-green color. Results in a mild cheese.
Contains: Penicillium roqueforti
Primary Applications: Blue cheeses
Allergens (US): MILK, WHEAT
GMO Status: non-GMO
Kosher Status: Kosher Dairy, certificate available
- Usage Info
Suggested usage rate approximately 1/8 tsp. added directly to milk for 1-4 gallons. If spraying it on, dilute at a rate of 1/8 tsp. per 4-8 oz. buffered water (8 oz. water with 1/8 tsp. salt and 1/8 tsp. sugar) and allow solution 16 hours reactivation in water at refrigeration temperatures before use.
- Customer Questions
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From Henry J. McCabe at 02/10/2019 6:32 PMI have two very simple questions and I would greatly appreciate two very simple answers.
1. Each of your strains; PA, PJ, PS and PV comes in a 10 DOU or LYO 10 D packet. How many teaspoons of inoculant are contained in each packet?
2. If directly added to the milk,does the inoculant require the 16 hrs of rehydration or is that just for a spraying application?
Thank you very much for your help.
HJMHello,
1. Quick answer: These pouches are packaged for commercial use (hence the 10 DO), but for your reference most of the freeze-dried roquefortis that we currently carry have approximately 4-5 tsp total (the PJ has more, approx. 6-7 tsp). Extended answer: For commercial applications, the usage rate is 1-2 DO per 1000 Liters (so 10-20% of the pouch, or ~1/2-1 tsp), so you can see that you need a very small amount for smaller batches. We recommend approx. 1/8 tsp, or a pinch, for 1-4 gallons milk.
2. Rehydration for 16 hours is just for the spray application.
Thanks for the great question!
GetCulture Staff -
From Jude Salles at 04/05/2015 9:42 PMI make a lot of vegan cheeses. I wonder if the blue mold will grow in vegan cheese?Hello Jude,
Unlike most of our cultures, the mold spores (cultures) do not need lactose to grow. So yes the blue mold should grow on a vegan medium.
GetCulture Staff -
From Tabitha at 11/16/2013 9:41 PMDoes this cheese mold contain any gluten ingredients (some others do, listed on other web sites). This would include wheat, rye, barley, barley malt, or possibly oat ingredients.
Thank you!Hi Tabitha,
While most dairy cultures are gluten-free, the penicillium roqueforti, used for blue cheeses, is the major exception. Almost all strains of p. roqueforti contain traces of gluten, since this mold requires a wheat product as a fermentation nutrient during production. All of our p. roqueforti strains list wheat as an allergen.
Thanks!
GetCulture Support
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