Penicillium Roqueforti Strong (Blue Mould) : is a very fast growing mould with strong proteolytic and lipolytic activity and strong tolerance to salt. Cheeses produced with this strong blue mould have an intense dark blue-green marbled interior.
These cheeses are characteristically stronger, with a very piquant aroma, and a very good creamy consistency. Loose moisture can occur and a tenancy to bitterness can be observed. This strong blue mould can be used in cheeses such as Stilton, French Roquefort and strong Gorgonzola.
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years
I use this blue mould in my Stilton recipe giving it an intense blue flavour. You can watch how I make it in the video below.