In the
production of certain cheeses (Stilton, Gorgonzola, Roquefort for example) a
blue mould is grown on the surface of the cheese using a culture known as Penicillium
Roqueforti. This is added to the milk prior to the introduction of rennet to
encourage the growth of the mould.
Actual Roquefort
is a blue cheese (protected by AOC guidelines) originating from the south of
France, which is traditionally made from sheep’s milk. The Penicillium
Roqueforti used in its production is found in the soil of local caves, and was
originally ‘harvested’ by cheesemakers by leaving bread to ‘mould’ in the caves,
which was later dried to a powder.
Today the
culture can be produced in labs, used in a variety of blue cheeses and purchased
from Moorlands – a much more straightforward way to acquire it! Just visit www.cheesemaking.co.uk/penicillium-roqueforti-cheese-making-culture?filter_name=roquefort
Use the culture
to make your own tasty blue cheese at home – delicious!
