Penicillium roqueforti - used when making Roquefort cheese!

Penicillium roqueforti - used when making Roquefort cheese!

Купить культуру плесени Penicillium roqueforti для голубых сыров, пробник 0,1 г

Купить культуру плесени Penicillium roqueforti для голубых сыров, пробник 0,1 г

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.

Home-made Gorgonzola cheese

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 (Blue) Mold Powder - 1/4 oz.

Penicillium Roqueforti (Blue)

Penicillium Roqueforti (Blue) Mold Powder - 1/4 oz.

Penicillium Roqueforti Cheese Starter Culture - 2 dose & 10 dose packs

Penicillium Roqueforti Cheese Starter Culture - 2 dose & 10 dose packs

Penicillium Roqueforti is a fast growing blue mold culture with salt tolerance & strong proteolytic & lipolytic activity. 2 dose pack treats 6 gallons of milk.

Penicillium Roqueforti Cheese Starter Culture - 2 dose & 10 dose packs

Penicillium Roqueforti Cheese Starter Culture - 2 dose & 10 dose packs

Penicillium Roqueforti is a fast growing blue mold culture with salt tolerance & strong proteolytic & lipolytic activity. 2 dose pack treats 6 gallons of milk.

Le secret du Penicillium Roqueforti Papillon

Le secret du Penicillium Roqueforti Papillon

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.

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.

Penicillium Roqueforti PV Strain

Penicillium Roqueforti

Penicillium Roqueforti PV Strain

penicillium roqueforti

penicillium roqueforti

Penicillium roqueforti

Penicillium roqueforti

Blue-cheese the mighty work of penicillium roqueforti under-spot

Blue-cheese the mighty work of penicillium roqueforti under-spot

Penicillium Roqueforti (Strong Blue Mould) with Sterile Jar - 250 litres

Penicillium Roqueforti (Strong Blue Mould) with Sterile Jar - 250 litres

Penicillium roqueforti - Wikipedia

Penicillium roqueforti - Wikipedia

Penicillium Roqueforti

Penicillium Roqueforti

Penicillium fungal spores (Penicillium roqueforti)

Penicillium fungal spores (Penicillium roqueforti)

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