Penicillium Roqueforti - Blue Mould - Swing PR-4

With Sterile Jar for Storage of Mould in the Freezer

A selected single-stain ripening culture with origin in traditional cheese making. SWING P.R. cultures are an essential ingredient in the ripening process of blue mold cheeses. The cultures will upon germination develop a blue mycelium in thecheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

Usage: The culture may be used in the production of Danablu, Roquefort type, Stilton and other blue cheese types. This product is developed for use in the production of dairy based milk cheeses.

Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.

Please note:

Cheese-making ingredients such as mould may vary in strength (by volume), from country to country, and manufacturer to manufacturer, so please read the package labelling on any cheese-making ingredient for dosage directions.

We ship these products Australia-wide; however, they do require long-term storage in a freezer upon arrival. Extended time out of a freezer will decrease the shelf life.

Shelf Life of Cultures:

When stored correctly, freeze-dried lactic cultures are typically viable long after any date on the pack.