Penicillium roqueforti - Different Strains

[dttorun]

Hi all,
Is there any document or info available regarding p.roq strains? The culture itself and blue cheese I made from previous sachet was darker in colour and I was quite happy with the marbling I was getting. As I ran out, I got a new sachet (strain PJ) but it is very weak. Before ordering a new one I`d like learn more.
Thanks,
Tan

[Sailor Con Queso]

Yes, there are at least 3 different strains available - PV, PJ and PA. Unless I'm going after a very mild blue, the PV is my first choice for most blues. PJ has a slower growth rate, a weaker color, and is a milder flavor. PV is more proteolytic and therefor produces a creamier cheese. Suppliers don't always carry all of these strains or they may not make them all available to hobbyists.

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.

[dttorun]

Sailor,
Thanks for the info. I think I will go with PA this time.
Tan

[Milk Maid]

Hi Sailor Con Queso--

Do you know what the full names of 'PV', 'PJ' and 'PA' are?

Thanks!

Milk Maid

[Milk Maid]

I'm adding to my last question about the names of the different stains of blue:

Can someone explain the flavor and texture differences that result between P. roquefortii and P. glacaum?

[Al Lewis]

www.cheeseandyogurtmaking.com sell the PV strain.  I just bought a pack.  Hope that helps you.

https://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-cultures/cheese-culture-roqueforti-blue-mold-for-cheese-making.html

[Beans]

This was helpful for me.