P. Roqueforti Culture

Penicillium Roqueforti.

Sufficient for 250 gallons of milk. This package contains approximately 1/4 tsp of culture or about .3 grams.

This strain has a very fast growth rate, strong blue flavor and a blue-green color. It results in a very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type blues.

This culture is propagated with a lactose but is gluten free.

P. roqueforti PV LYO 10 D is a very fast growing blue mould culture with strong proteolytic and lipolytic activity and strong tolerance to salts. Cheeses produced with P. roqueforti PV LYO 10 D have an intensive dark blue-green marbled interior. Characteristic properties are the very piquant aroma and a very good, creamy consistency. Loose moisture can occur and a tendency to bitterness is observed. P. roqueforti PV LYO 10 D can be used for blue mould cheese such as Roquefort and strong Gorgonzola. This culture is 'Dairy Kosher'.