PS

PS Penicillium roqueforti has a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6). 

ContainsPenicillium roqueforti

Primary Applications: Blue cheeses

Allergens (US): MILK, WHEAT

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

Size
$30.95
Qty
  • Description

    PS Penicillium roqueforti has a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6). 

    ContainsPenicillium 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
    • From Cassie at 04/16/2013 3:11 PM
      Is it vegan or milk based, please?
      Hi Cassie,
      There is lactose in this product -- it is not vegan. Thanks!
      GetCulture Support
    • From tyler at 03/14/2013 7:06 PM
      Can you use a store bought blue cheese for a starter mold when making fresh blue cheese?
      Hi Tyler,
      Yes, it is possible to use store-bought blue cheese as a mold starter for your blue cheese. There are advantages and drawbacks to this method:
      Advantage: Cost -- Penicillium roqueforti tends to be a rather expensive mold in pure freeze-dried form, so using store-bought cheese as your mold starter can certainly save some money.
      Disadvantage: Please be absolutely certain that the cheese you are using is not contaminated with unwelcome or even potentially dangerous bacteria -- therefore, be aware that this method is at your own risk. In addition, using store-bought cheese as your mold starter makes it much more difficult to predict, replicate, or improve your results in future batches.

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