Penicillum Roqueforti

Penicillium Roqueforti is a very fast growing blue mold culture with strong proteolytic and lipolytic activity and strong tolerance to salts. Cheeses produced with this culture have an intensive dark blue-green marbled interior and very piquant aroma and creamy consistency. Used for Danablu, Stilton, Roquefort and strong Gorganzola. Use 1/8 tsp per 3 gallons of milk added directly with starter. This product requires use of primary culture and rennet. Ageing cheese may need to be spiked to expose the interior to oxygen.