Happy Cheese Makers Since 1978
Penicillium Roqueforti (Blue)

Penicillium Roqueforti (Blue) (C9)

5.00 stars, based on 6 reviews
Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This mold gives an intense blue-green marbled interior, piquant aroma and creamy consistency.CONTAINS: Penicillium RoquefortiYIELD: Amount...
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Reviews 1-6 of 6

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From:
Used this to make gorgonzola Dolce... my most advanced cheese yet. Things went well... I can't wait to see how it turns out in a few months!



It would be useful if the package were more easily resealable since only a small amount is used at a time.

A blue which won't give you the blues

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  • consistency
  • flavor
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From: Belize, Central America
We always use this particular mold for our own blue cheese, Black Orchid Blue, which we make here in tropical Belize, Central America. One of our problems, as it is for many artisan cheesemakers, is conssistency. Using this mold, we achieve very consistent, and delicious, resuts.


Bleu Mold - when to love it!

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  • works great
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From: Dry Creek, AK
I've been using this particular strain of mold for awhile, and I love it! Thanks for the great product.

Blue cheese

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This is a very nice product but be careful not to exceed the recommended amounts, err on the light side and move up if required. I have made a lot of the blue d'Auvergne and you must keep the curds separate for the best results.

Making Blue Cheese is Easy

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From: Texas
Blue cheese is one of the easiest cheeses to make. It does not need pressing and it can be ready in as little as 6 weeks. I use the roqueforti mold and Gorgonzola Dolce recipe from this web site. It's a great product and my family loves the result. The mold powder keeps well in the freezer too.

The magic of blue

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  • works great
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From: Belmont ME
I do love blues. Have made Blue d'Auvergne and Camblue so far. Can't wait to make another.

Reviews 1-6 of 6