Penicillium roqueforti

How to make gorgonzola cheese at home. Ingredients  4 litres full cream milk   1.2 litre double cream   A little DVI starter (see picture)   Freeze dried Penicillium Roquefortii (see picture)   2 ml rennet  sea salt. Use absolutely no more than 2% salt to total weight of cheese.

Home-made Gorgonzola cheese

Remember, you need to prepare the freeze dried Penicillium Roqueforti 24 hours in advance of making the cheese. I always forget

Penicillium Roqueforti (Blue) Mold Powder - 1/4 oz.

Penicillium Roqueforti (PV)

Penicillium Roqueforti PV Strain

Penicillium Roqueforti

Penicillium Roqueforti PV Strain

Le secret du Penicillium Roqueforti Papillon

Le secret du Penicillium Roqueforti Papillon

Green Living Australia | Penicillium Roqueforti (Strong Blue Mould) with Sterile Jar - 250 litres

Green Living Australia | Penicillium Roqueforti (Strong Blue Mould) with Sterile Jar - 250 litres

Penicillium Roqueforti (Blue) - Cheese Mold Powders

Penicillium Roqueforti (Blue) - Cheese Mold Powders

Overview Features Learn More Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This mold gives an in

Penicillium roqueforti - used when making Roquefort cheese!

Penicillium roqueforti, micro - used when making Roquefort cheese

Penicillium roqueforti is an indispensable ingredient in the production of blue cheeses such as Danish Blue, Stilton and Roquefort.  This particular strain will produce blue/green mould veins through a cheese with a  creamy texture and an intermediate flavour and aroma.

Penicillium roqueforti is an indispensable ingredient in the production of blue cheeses such as Danish Blue, Stilton and Roquefort.

MYE - kultura starterowa (bakterie)

MYE - kultura starterowa (bakterie)

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