Blue Mold – Penicillium roqueforti

PR-4 cheese mould is a single-strain ripening culture of Penicillium roqueforti. It supports the development of classic blue mould, while also contributing to flavour and texture through the breakdown of fats into fatty acids (lipolysis) and proteins into amino acids (proteolysis). It is particularly well suited to blue cheeses such as Roquefort, Stilton and Danablu.

Contains the following bacteria: Penicillium roqueforti

Available in the following sizes:  2.5u sufficient quantity for 250+ litres of milk and a 10u sachet sufficient quantity for 1,000+ litres of milk.  This is a very concentrated culture, so you need only a tiny amount for each cheese.  If stored correctly this culture is very robust, so do not be afraid to keep using it beyond its best before date.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.