Author Topic: Where to find Penicillium glaucum?  (Read 2075 times)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,230
  • Cheeses: 205
  • Contemplating cheese
Where to find Penicillium glaucum?
« on: April 12, 2012, 09:23:44 AM »
Some recipes use a weaker form of mould, Penicillium glaucum, to create the blue veins, rather than the Penicillium roqueforti used in Roquefort and other blue cheeses.

I'm looking for a source of Penicillium glaucum to make a blue cheese.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.


Guests, join the CheeseForum.org community to remove this ad.


Online Sailor Con Queso

  • Old Cheese
  • *****
  • Location: Kentucky
  • Posts: 2,541
  • Cheeses: 127
    • Boone Creek Creamery
Re: Where to find Penicillium glaucum?
« Reply #1 on: April 12, 2012, 09:46:18 AM »
All PR is not the same. There are PV, PJ, and PA variants. If you want a mild flavor, you should use the PA variant.

PV: Very fast growth rate; strong blue flavor; bluish-green color. Very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type.

PJ: Fast growth rate; typical blue flavor; middle-green color. Can be mixed with PV, no unbound moisture, long shelf life, e.g. Edelpilz or Roquefort.

PA: Very fast growth rate; mild blue flavor; dark-green color. Mild cheese, can be mixed with PV, long shelf life, e.g. danish blue and double-mould-type cheese.

NOTE - some cheese making suppliers do not properly identify these variants, so you may have to ask.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,230
  • Cheeses: 205
  • Contemplating cheese
Re: Where to find Penicillium glaucum?
« Reply #2 on: April 12, 2012, 09:51:39 AM »
I have PRB now. Not so sure if it's supposed to mild.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Online Sailor Con Queso

  • Old Cheese
  • *****
  • Location: Kentucky
  • Posts: 2,541
  • Cheeses: 127
    • Boone Creek Creamery
Re: Where to find Penicillium glaucum?
« Reply #3 on: April 12, 2012, 09:53:43 AM »
I'm not familiar with the PRB variant. Who is the supplier?
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline hoeklijn

  • Old Cheese
  • *****
  • Location: The Netherlands
  • Posts: 703
  • Cheeses: 43
  • Say cheese!!
Re: Where to find Penicillium glaucum?
« Reply #4 on: April 12, 2012, 10:03:53 AM »
Maybe you can have a look at http://glengarrycheesemaking.on.ca/cultures.htm
I saw they have a lot of different cultures. I still have to check if they ship to Holland and what the shipping costs will be....
- Herman -


Guests, join the CheeseForum.org community to remove this ad.


Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,230
  • Cheeses: 205
  • Contemplating cheese
Re: Where to find Penicillium glaucum?
« Reply #5 on: April 12, 2012, 06:52:53 PM »
I'm not familiar with the PRB variant. Who is the supplier?
PRB18, to be precise, from glengarry.

That's the only PR I have so that's the one I will be using tomorrow.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline rosawoodsii

  • Goat Raiser Extraordinaire--and wannabe cheesemaker
  • Mature Cheese
  • ****
  • Location: Maine
  • Posts: 195
  • Cheeses: 3
  • Crooked Shade Farm--Saanens & Sables
    • Crooked Shade Farm
Re: Where to find Penicillium glaucum?
« Reply #6 on: December 29, 2012, 03:38:32 PM »
So....no one ever answered the question:  Where does one buy P. glaucum?  Has anyone made a blue cheese with it and how did it compare with P. roqueforti?
Joy

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: Where to find Penicillium glaucum?
« Reply #7 on: December 29, 2012, 03:44:30 PM »
Not available commercially AFAIK, need to culture in house.

Tastes roughly the same as some roqueforti strains IMHO. All strains have their specificity for lipolytic profile, rate of growth, salt tolerance, etc.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,669
  • Cheeses: 33
  • Default personal text
Re: Where to find Penicillium glaucum?
« Reply #8 on: December 29, 2012, 03:56:00 PM »
One might consider culturing  from a cheese that fit his flavor profile.
If your producing a large volume and a chunk wont do then think about culturing a sour rye bread (I tried it and it works, slice your bread length wise spread some veings and close it in bag so its humid and put in a warm place to incubate, within a week or two it should mold and you will be able to dry it and harvest dusty bread crumbs for inoculation)
or a small cheese and let it BLUE out so you have a very high populated chunk.
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline george (MaryJ)

  • Old Cheese
  • *****
  • Location: Rhode Island
  • Posts: 521
  • Cheeses: 22
  • Home of the Velcro Ocelot
Re: Where to find Penicillium glaucum?
« Reply #9 on: December 30, 2012, 06:09:47 AM »
On the other hand, now I know why my blues try to bite me back if I age them anywhere near the time they should be - it looks like I have the PV variant, purchased from NE Cheesemaking.  (I'm going based solely on their description of the color "blue-green" and the fact that my blues like to bite me back.)  Good to know.  I'll get it from somewhere else when I need to order more.

Thank you, Sailor!
If I have to be a grownup, can I at least be telekinetic too?


Guests, join the CheeseForum.org community to remove this ad.


Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,311
  • Cheeses: 85
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Where to find Penicillium glaucum?
« Reply #10 on: December 30, 2012, 11:53:48 AM »
IIEELIKEIT when they bite (just not to much) >:D
I have been using the PR/PV from the cheesemaker
I have found with my smaller cheese's I should age about a week short of what my recipe dictates
As for the taste we have enjoyed each and every experiment, mild or strong :P
"Happiness is not the absence of conflict,
But the ability to cope with it."