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.
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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.