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 (Homemade Cheese)

Penicillium Roqueforti (Strong Blue Mould) with Sterile Jar - 250 litres

Penicillium Roqueforti (Strong Blue Mould) with Sterile Jar - 250 litres

Queso azul “Bleau de Roda” | LA QUESERA DE RUEDA Quesito elaborado a partir de leche pasteurizada de oveja, con una maduración mínima de 30 días. Está elaborado con leche, fermentos lácticos y cuajo animal. Madurado con el moho penicillium Roqueforti causante del moho azul característico de los quesos de esta gama.

Queso azul “Bleau de Roda” | LA QUESERA DE RUEDA Quesito elaborado a partir de leche pasteurizada de oveja, con una maduración mínima de 30 días. Está elaborado con leche, fermentos lácticos y cuajo animal. Madurado con el moho penicillium Roqueforti causante del moho azul característico de los quesos de esta gama.

Penicillium roqueforti

Penicillium roqueforti

Penicillium Roqueforti Cheese Starter Culture - 2 dose & 10 dose packs

Penicillium Roqueforti is a fast growing blue mold culture with salt tolerance & strong proteolytic & lipolytic activity. 2 dose pack treats 6 gallons of milk.

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.

Penicillium Roqueforti Cheese Making Culture

A blue mould that is encouraged to grow on the surface of the cheese and interior of a variety of blue cheeses, including Stilton and Gorgonzola. Directions: The culture can be added directly to the milk from the pot. For optimum results rehydrate the cul

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 PV Strain

Penicillium Roqueforti

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

Home-made Gorgonzola cheese

Home-made Gorgonzola cheese recipe. Cheese recipes from Cookipedia. Remember, you need to prepare the freeze dried Penicillium Roquefortii 24 hours in advance of making the cheese. I always forget.

penicillium roqueforti

Penicillium roqueforti - used when making Roquefort cheese!

MYE - kultura starterowa (bakterie)

MYE - kultura starterowa (bakterie)

Pinterest
Search