Penicillium Roquefortii: Difference between revisions

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|title=Wiki information and photos of Penicillium Roquefortii
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|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-dried Penicillium Roqueforti===
===Reconstituting freeze dried Penicillium Roqueforti===
Freeze-dried Penicillium Roqueforti needs to be re-hydrated in sterilised water for 10 to 20 hours before it can be used.
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-dried Penicillium Roqueforti will typically treat up to 250 litres of milk.  A little goes a long way!
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-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 re-hydrate.  Use within 3 days.
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 temeratures and humidity====
===='''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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