Penicillium Roquefortii

From Cookipedia

Note where the cheese has been punctured to provide air for Penicillium Roqueforti to grow
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.

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.

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 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.

Ideal ripening temperatures and humidity

Traditional blue cheese 8° to 12°C for about 4 to 5 weeks at 95% humidity or more.

White-rinded soft cheese 12° to 16°C for about 6 to 7 weeks at 95% humidity or more.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Penicillium Roquefortii is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Penicillium Roquefortii.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.

Update with Facebook debugger

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.

#penicilliumroquefortii #bluecheeses #fungi #roquefort #stilton #preparedfoods #cheeses #cheesemaking #dairyproducts