Dosage and pack size
· Large size will inoculate 5,000 litres of milk (foil sachet).
· Small size will inoculate 500 litres of milk (screw cap bottle).
· 1/4 drop spoon into 8 litres of milk.
Types of Cheese White Mould Spores can be used on
All Blue Vein styles, Blue/Cam Blue.
· Blue mould is the generic name given to Penicillium Roqueforti.
· PS ROQ has medium growing rate mould culture with strong lipolytic and medium proteolytic activity, has a piquant aroma, with very long shelf life.
· PS ROQ produces a grey to blue green marbled interior.
· PS ROQ can be used alone or with mixtures of other PR’s. Ideally suited to cheeses such as Stilton, Gorgonzola, Edelpilz styles of blue cheeses..
· Exhibits a lighter blue green colour.
Cheesemaking tips for getting the best from this culture
· PS ROQ is in a powdered format.
· Remove ¼ drop spoon of the powdered mould spores using the mini spoons (or a heaped tip of a skewer and add to approximately 20ml of warm milk that is being used to make the cheese. Allow 30 minutes or longer for the powder to dissolve, stirring a few times, before adding it back to the milk. Ideally add the spores at the same time the lactic starter cultures are added to the milk.
· 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.
· 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.