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Blue Mould Spores 1 (PRB6) – low to medium flavour – Vegan

$15.00$70.00

Small or Large size available from the dropdown menu below

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Dosage and pack size

·         Large size will inoculate 5000 litres of milk (screw cap bottle)
·         Small size will inoculate 500 litres of milk (screw cap bottle).
·         0.2ml of liquid mould for 6 litres of milk.

Types of Cheese White Mould Spores can be used on

·         All Blue Vein styles, Blue/Cam Blue.

Description

·         Blue mould is the generic name given to Penicillium Roqueforti.

·         PRB 6 is used to make medium flavoured blue vein styles of cheese such as Roquefort, Blue d ’Auvergne and Gorgonzola Dolce. It produces low to medium intensity flavours from the breakdown of the fats and proteins.  Ideally suited to blue cheese with requiring an easy eating and gentle blue vein flavour.

·         Exhibits a bright blue green colour.

Cheesemaking tips for getting the best from this culture

·         Requires oxygen to stimulate sporing and maintain the colour but will grow at low oxygen levels. Hence openings in the cheese is desirable to get greater mould growth

·         Mould growth slows below 8°C.

·         Optimum salt for blue mould growth is 0% to 3%.

·         Optimum pH growth is 4.0 to 7.0

·         PRB 6 is in a liquid format. Liquid or powdered formats make no discernible difference; it comes down to personal preference of the cheesemaker.

·         Remove 0.2ml of liquid mould spores using a sanitized syringe and add directly to 6 litres milk and mix in well. Ideally add the blue mould at the same time the lactic starter cultures are added to the milk.
·         Each blue mould will provide its own characteristics to the flavour and ripening of the cheese.

·         Ideally use lactic culture MA221 to obtain a more open texture and more blue veining plus increased flavour development.

·         Keeping curds whole during stirring and hooping is critical to obtaining blue veins in the cheese.

·         Wrapping white mould cheese in professional cheese wraps allows the ammonia developed during ripening to escape while maintaining moisture.

·         Ripening wrapped cheese at temperatures below 1°C – 7°C is recommended to slow proteolysis but allow lipolysis to keep progressing.  This provides a slower ripening time but better all-round flavour development.

Weight 0.02 kg
size

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