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Penicillium roqueforti culture

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Internal growth food mold for the development of the classic veins of blue cheeses. The penicillium roqueforti gives the cheese aroma, flavor and a characteristic color. The contents of the envelope is 3 grs and can be used for use in up to 50 liters of milk. The greater or lesser quantity per liter of milk used gives the cheese a greater potency. If used partially, care must be taken not to contaminate the rest of unused product and must be closed as tightly as possible and stored in a refrigerator.

It is recommended to be used in conjunction with the Cultivation for the development of mold in blue cheese "Leuconostoc mesenteroides". This culture provides the creation of small amounts of gas thus providing the oxygen necessary for the development of penicillium roqueforti.

You can buy Penicillium Roqueforti at Al Queso right now.

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4,49 €

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Weight3 grs

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Penicilium Roqueforti

One of the greatest pleasures for those who like to make cheese at home is to get a tasty blue cheese produced by oneself. With Penicillium Roqueforti, fermented dairy and the cultivation for the development of Moho will get blue cheeses tasty and surprising.

Another way to use Penicilium Roqueforti is to dilute it in a little water and to introduce it in the cheese with a needle. In this way we will get that grain that we can appreciate in many blue cheeses with a line shape.

Start enjoying your blue cheeses by buying this product in AlQueso.

Reviews

Grade 
11/26/2018

Respuesta de Al Queso

Estimada Celeste, los sobres son para inocular 50 litros de leche. Para presupuestos de envío a México contacte con el email clientes@alqueso.es Muchas gracias

    Grade 
    11/26/2018

    pregunta

    Disculpe ¿Para cuanta cantidad de quesos es el sobre? y ¿hacen envíos a México?, de ser así ¿cuánto sería en total?

      Grade 
      05/04/2018

      Respuesta de Al Queso

      Estimada Vanessa, puede ponerse en contacto con nosotros en el email clientes@alqueso.es y comentarnos un poco más sus necesidades. Reciba un cordial saludo.

        Grade 
        05/04/2018

        Mexico

        Hola, pueden hacer envíos a México?

          Grade 
          04/15/2018

          Respuesta de Al Queso

          Estimada Carla, el penicilium roqueforti se desarrolla en ambientes de humedad y con oxígeno. No es un elemento endógeno a la leche por lo que no vemos ningún problema, siempre que se den esas condiciones, para utilizarlo en quesos veganos. Un cordial saludo

            Grade 
            04/15/2018

            queso vegano

            Es útil para hacer quesos veganos tipo roquefort o únicamente para quesos a base de leche animal?

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              Penicillium roqueforti culture

              Penicillium roqueforti culture

              Internal growth food mold for the development of the classic veins of blue cheeses. The penicillium roqueforti gives the cheese aroma, flavor and a characteristic color. The contents of the envelope is 3 grs and can be used for use in up to 50 liters of milk. The greater or lesser quantity per liter of milk used gives the cheese a greater potency. If used partially, care must be taken not to contaminate the rest of unused product and must be closed as tightly as possible and stored in a refrigerator.

              It is recommended to be used in conjunction with the Cultivation for the development of mold in blue cheese "Leuconostoc mesenteroides". This culture provides the creation of small amounts of gas thus providing the oxygen necessary for the development of penicillium roqueforti.

              You can buy Penicillium Roqueforti at Al Queso right now.