Blue mould culture – Penicillium roqueforti for blue cheese, 1 g

Classic blue mould culture for home-made cheese
This freeze-dried blue mould culture contains Penicillium roqueforti and is used to make blue cheeses with the characteristic flavour, texture and blue-green veins. The culture is suitable both for classic recipes and for more experimental cheese projects in home production.

Suitable for well-known blue cheeses
The blue mould culture can be used for cheeses such as castello, blue cheese, stilton and roquefort-type cheeses. It contributes to a distinct and aromatic blue-mould development that ripens the cheese from within and gives both depth of flavour and a classic appearance.

Economical to use – enough for many cheeses
A 1 gram pack is enough to make approx. 40 kg of cheese, depending on the recipe and dosage. This makes the culture suitable both for smaller batches and for repeated cheese production.

Piercing is important for blue-mould development
To ensure that the blue mould develops evenly in the cheese, oxygen must be supplied during ripening by piercing holes in the cheese.
A spike and needle for this purpose can be bought separately – see e.g. item no. 4192 and 8398.

Specifications
- Product type: Blue mould culture
- Culture: Penicillium roqueforti
- Form: Freeze-dried
- Net contents: 1 g
- Yield: Approx. 40 kg of cheese
- Use: Blue cheese, castello, stilton and roquefort-type cheeses
- Target group: Home cheesemaking and hobby use