Pencillium Roqueforti (PJ)

***Discounted price due to best before date of May 15, 2024.

Pencillium Roqueforti (PJ) has a fast growth rate, with a typical blue flavor and middle-green color. This mold powder is often mixed with Pencillium Roqueforti (PV) to produce a slightly darker green color.

Ingredients

• Penicillium Roqueforti (PJ)

Storage
Store in the freezer

Size
10 DCU

Yield
1000+ gallons of milk when adding 1/16 tsp directly to 2-4 gallons of milk

Brand
Danisco Choozit

Kosher Info
Kosher certificate available upon request

Allergens

Amounts used will vary depending on the type of cheese being made.

Adding Directly to Milk
Add 1/16 - 1/8 tsp penicillium roqueforti to 1/4 cup milk, let rest 30 minutes. This allows the mold powder to re-hydrate.

Add milk and re-hydrated penicillium roqueforti to 2-4 gallons of milk, at the same time you add culture.

Adding to Finished Curds
Add 1/16 - 1/8 tsp penicillium roqueforti to 1 quart sterile, cool water, let rest 10 hours. This allows the mold powder to re-hydrate.

Place 1/3 of the curd into a cheese mold, sprinkle sparsely with re-hydrated penicillium roqueforti solution. Add another 1/3 of the curd, sprinkle again, finish with the final 1/3 of the curd, sprinkle once more.

The re-hydrated penicillium roqueforti solution can be stored in a refrigerator for up to 3 days.