Take the guesswork out of measuring your cultures when making blue cheese. The Blue Mould Culture Blend is perfect for small batches of blue cheese and ideal for the home cheese maker even if you are a newbie curd nerd or a seasoned artisan.
Penicillium Roqueforti (VZ3) is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium roqueforti and is responsible for the blue mould which appears in your cheese. Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese.
Strains included in this culture are:
- Penicillium roqueforti
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. lactis biovar diacetylactis
Each Blue Mould Culture Blend sachet doses 4L of milk.
Shelf life is 12 months when stored in the freezer. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.