★★★★☆Olga, Nov 25, 2025
Pelējums sāka augt ļoti vēlu, jau pēc divām nedēļām. Es pagatavoju sieru pēc jūsu receptes no tīmekļa vietnes
PENICILLIUM ROQUEFORTI (PCR/RQ) - cheese culture
Concentrated, lyophilized lactic starter culture for Direct Vat Inoculation, characterised by flavour production, ideal for fresh and soft cheeses such us Roquefort, Gorgonzola, Stilton and any other blue cheese.
Natural mesophilic culture composed by:
Penicillium roqueforti
Dosage: 100gr/1000l or 10gr/100l
Storage: -18º+5ºС.
Before use: take the culture from the freezer and place it in a fridge (+5C) for at least 2 hours before use (or store cultures in a coolest place in a fridge). Use a sanitizing agent to sanitize both the upper side of the packet and the tool used to open it. Sanitize your hands as well.
Optimum temperature for growth: 20-30C
Customer reviews
★★★★☆3.5 · 2 reviews (average rating)
★★★☆☆Ingela S., Apr 20, 2025
I made the cheese with your recipe. The mold was developing very slowly and first after 2 weeks. Started to eat the cheese after only 3 weeks and it was really very delicious! I saved the whey and it developed a mold skin that I saved in the freeze. I use that frozen mold skin to make the next cheeses and it works perfect!