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Penicillium Roqueforti Penicillium Roqueforti Ref: DP99
Penicillium Roqueforti is a fast blue direct vat mould culture for strongly salted cheeses, such as Stilton, Edelpilz or Danablu. When the cheese is ripened at 10-12 0 C using this culture it is ready for packing after 4 to 5 weeks.

Directions for use:
To begin with you need to re-hydrate the product. This is achieved by re-hydrating in sterilized water 10-15 hours before using. Half fill a sterilized container with sterilized water and agitate until the powder is homogenously dispersed and then fill up the remainder of container with sterilized water. Store this suspension in the refrigerator for no longer than 3 days. This process allows the freeze-dried spores to absorb water lost by evaporation during the freeze-dried process.
After you have done this add to milk before renneting and stir thoroughly.
To assure the good growth of penicillium Roqueforti, the cheese must have an open texture. After being salted, the cheese is normally pierced in order to provide oxygen to the mould inside the cheese. Humidity should be higher than 98% when ripening.

Usual ripening conditions and times are;
8-12°c for 4-5 Weeks….traditional blue cheese
12-16°c for 6-7 Weeks….softer types with white exterior mould.

Part sachets can be used but should be frozen in a plastic bag to exclude air borne contaminates.

All values are guidelines recommended by the manufacturers. The appropriate dosage is to be determined through trails.

Price: £4.49



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