Penicillium Roquefortii
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 |
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Errors and omissions
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