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 Roqueforti
YIELD: Amount used will vary depending on the type of cheese being made. Use 1/8 tsp per 8 gallons of milk. Package will do 1000+ gallons of milk.
DIRECTIONS: This may be sprinkled on the curd or added directly to your milk.
To sprinkle: Rehydrate 1/8 teaspoon or less in 1 litre sterile, cool water 10 hours before use. Place 1/3 curd in mold and sprinkle surface sparsely, add 1/3 curd and sprinkle again followed by final 1/3 curd. Solution keeps in fridge for 3 days max.
To add directly to milk: For 2-4 gallons of milk, add 1/16 teaspoon to 1/4 cup milk (this will rehydrate better for distribution in the milk batch), let it rest for 30 minutes and add to the milk at the same time the culture is added.
STORAGE: Store mold powder in the freezer. Unused powder will last up to 2 years if stored properly.
NOTE: This product is Certified Kosher OU.