Penicillium Roqueforti Mild (Blue Mould) is a very fast growing mould with medium proteolytic and lipolytic activity and strong tolerance to salt. Cheeses produced with this strong blue mould have an intense dark blue-green marbled interior.
Cheeses produced with this blue mould have a grey to green marbled interior. These cheeses are characteristically very mild, with little piquant aroma, a slightly tough consistency, with very little loose moisture and a long shelf life.
This mild Blue Mould can be used alone or mixed with another mould such as a strong blue mould or white mould for mild blue cheeses or for blue Camembert style cheeses.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years