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Penicillium Roquefortii: Difference between revisions
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|title= | |title=Penicillium Roquefortiicheese suppliers, pictures, product info | ||
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|description=Penicillium roqueforti is a common saprotrophic fungi from the family Trichocomaceae | |hashtagrev=12032020 | ||
|description=Penicillium roqueforti is a common saprotrophic fungi from the family Trichocomaceae | |||
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[[Image:Stichelton holes.jpg|250px|thumb|right|Note where the cheese has been punctured to provide air for Penicillium Roqueforti to grow]] | [[Image:Stichelton holes.jpg|250px|thumb|right|Note where the cheese has been punctured to provide air for Penicillium Roqueforti to grow]] | ||
[[Image:Knife-tip.jpg|300px|thumb|right|Knife-tip, used to treat 5 litres of milk (would probably do much more)]] | [[Image:Knife-tip.jpg|300px|thumb|right|Knife-tip, used to treat 5 litres of milk (would probably do much more)]] | ||
'''Penicillium roqueforti''' is a common saprotrophic [[fungi]] from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of [[blue cheeses]]. The fungus has been a constituent of [[Roquefort]], [[Stilton]] and other [[blue cheeses]] eaten by humans since about 50 AD. Blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour. | '''Penicillium roqueforti''' is a common saprotrophic [[fungi]] from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of [[blue cheeses]]. The fungus has been a constituent of [[Roquefort]], [[Stilton]] and other [[blue cheeses]] eaten by humans since about 50 AD. Blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour. | ||
===Reconstituting freeze | ===Reconstituting freeze dried Penicillium Roqueforti=== | ||
Freeze-dried Penicillium Roqueforti needs to be re | Freeze-dried Penicillium Roqueforti needs to be re hydrated in sterilised water for 10 to 20 hours before it can be used. | ||
A small sachet of freeze | A small sachet of freeze dried Penicillium Roqueforti will typically treat up to 250 litres of milk. A little goes a long way! | ||
Half fill a container with cold, pre | Half fill a container with cold, pre boiled water and whisk a little powder so it is evenly distributed and in suspension. Top the container up with more sterilised water and store in a refrigerator for up 20 hours to rehydrate. Use within 3 days. | ||
To achieve good mould growth, the cheese must be stored in a suitably humid environment and fungi must have access to air. The cheese can be punctured at 3cm intervals with a sterilised implement such as a knitting needle or a stainless-steel kebab skewer. The mould will form where the cheese has been punctured. | To achieve good mould growth, the cheese must be stored in a suitably humid environment and fungi must have access to air. The cheese can be punctured at 3cm intervals with a sterilised implement such as a knitting needle or a stainless-steel kebab skewer. The mould will form where the cheese has been punctured. | ||
===='''Ideal ripening | ===='''Ideal ripening temperatures and humidity==== | ||
'''Traditional blue cheese''' | '''Traditional blue cheese''' | ||
8° to 12°C for about 4 to 5 weeks at 95% humidity or more. | 8° to 12°C for about 4 to 5 weeks at 95% humidity or more. | ||
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[[Category:Cheese making]] | [[Category:Cheese making]] | ||
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