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Penicillium Roqueforti Culture

(2 customer reviews)

A blue mould encouraged to grow on the surface and interior of a variety of blue, soft and hard cheeses. Including Cambozola, Stilton and Gorgonzola. Directions: The culture can be added directly to the milk from the pot. For optimum results rehydrate the culture in 100mls of cooled boiled water for 10-15 hours at 4c. Add the culture to the milk before rennet. Once you see blue developing on the surface, the cheese needs to be aerated. This can be achieved by poking a pattern of holes with a thin, stainless steel skewer into the top surface about 3/4-1 inch spaced, about 2/3 of the way into the cheese. Turn the cheese over and repeat on the opposite side.

For smaller batches. A heaped tip, of a teaspoon handle is sufficient for 8ltrs of milk.

Pot contains sufficient culture for up to 100ltrs of milk.   Store culture in freezer between batches.




Product ID: 1006


Penicillium Roqueforti Culture.

Maybe used in one go with 100 litres of milk, or stored in the freezer between smaller batches of blue mould ripened cheese

Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk. Penicillium Roqueforti Culture for blue mould ripened soft and hard cheeses.

Adult humans actually have trillions of friendly bacteria swimming around in their gut.

The definition of ‘Bacteria’. Small single-celled organisms. Found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.

When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.

Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..

Therefore cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.

However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage.

Moorlands also stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.

Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.

The worst thing that can happen is moisture gets into the pot and sticks the granules together. Please ensure the pot is sealed completely between batches.

Add the culture to the milk before rennet. Suitable for up to 100 Litres of milk per pot.

Store pot in freezer between batches.

2 reviews for Penicillium Roqueforti Culture

  1. Louise Owen (verified owner)

    Bought this along with other products for my mum’s birthday, she is a huge cheese eater so can’t wait to taste the results! The staff were extremely helpful when I called for advice, highly recommend this site.

  2. Jim read

    A very good culture, easy to work with, will Defo buy again, great site great products!

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