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Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This can be sprinkled on the curd as it is transfered to the hoops in layers (as you would add pepper for seasoning). However, for 2-4 gallons of milk I prefer to add 1/16 tsp to 1/4 cup milk (this will rehydrate better for distribution in the milk batch) let it rest for 30 min and add this to the milk at the same time the culture is added. Our Mold Powders are for making surface-ripened cheeses or interior mold-ripened cheeses. They develop rapidly, ensure a good ripening, and produce a good flavor. This is now in powdered form and needs to be stored in the freezer. If kept frozen, it will last up to 2 years. One packet will go a long way!
This mold powder is Kosher.
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