Penicillium Roqueforti Culture 1 Sachet
Penicillium Roqueforti is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium Roqueforti.
Each sachet contains enough culture for 8 Litres (2 US Gal.) of milk. Activity = 0.15 U.
Pencillium Roqueforti contributes to the ripening of blue cheese in the following ways:
The characteristic appearance of the cheese
The typical blue cheese flavor
The softening of the cheese and desired texture.