Penicillium Roqueforti (LyoPro PR)
Description
LyoPro PR is a high-performance Penicillium roqueforti mold powder that develops the signature intense flavor, creamy texture, and striking blue-green veining in classic blue cheese like Roquefort, Gorgonzola, Stilton, and Danablu. With its rapid growth rate and medium-high proteolytic and lipolytic activity, this mold powder enhances the ripening process, creating a well-balanced piquant flavor and a rich, creamy consistency.
Key Benefits:
- Distinctive Blue-Green Veining – Develops bold marbling for a classic blue cheese appearance.
- Complex, Piquant Flavor – Enhances depth and intensity while balancing sharpness and creaminess.
- Reliable, Fast Growth – Ensures consistent and even mold development.
- Perfect for a Variety of Blue Cheese – Ideal for Roquefort, Gorgonzola, Stilton, Edelpilzkäse, and Danablu.
LyoPro® PR is the ideal choice for cheese maker looking to make rich, flavorful blue cheese with exceptional veining, aroma, and texture.
Details
Ingredients
- Penicillium Roqueforti (LyoPro)
Storage
Store in the freezer
Size
50 CXU
Yield
132+ gallons of milk when adding 1/32 to 1/16 tsp per 2-5 gallons of milk
Brand
COdexing
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Amounts used will vary depending on the type of cheese being made.
Adding Directly to Milk
Add 1/32 to 1/16 tsp penicillium roqueforti to 1/4 cup milk, stir well, and let rest 30 minutes. This allows the mold powder to re-hydrate.
Add milk with re-hydrated penicillium roqueforti to 2-5 gallons of milk, at the same time you add culture.
Adding to Finished Curds
Add 1/32 to 1/16 tsp penicillium roqueforti to 1 quart sterile, cool water, let rest 10 hours. This allows the mold powder to re-hydrate.
Place 1/3 of the curd into a cheese mold, sprinkle sparsely with re-hydrated penicillium roqueforti solution. Add another 1/3 of the curd, sprinkle again, finish with the final 1/3 of the curd, sprinkle once more.
The re-hydrated penicillium roqueforti solution can be stored in a refrigerator for up to 3 days.
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