How to make gorgonzola cheese at home. Ingredients 4 litres full cream milk 1.2 litre double cream A little DVI starter (see picture) Freeze dried Penicillium Roquefortii (see picture) 2 ml rennet sea salt. Use absolutely no more than 2% salt to total weight of cheese.
Penicillium roqueforti is an indispensable ingredient in the production of blue cheeses such as Danish Blue, Stilton and Roquefort. This particular strain will produce blue/green mould veins through a cheese with a creamy texture and an intermediate flavour and aroma.