Penicillium Roqueforti - Blue Mould

  "P. roqueforti CB2 LYO 5 D is a blue mould culture with medium growth rate. It presents a medium proteolytic and medium to high lipolytic activity. Cheeses produced with P. roqueforti CB2 LYO 5 D have a light blue-green marbled interior. Characteristic properties are the mild, but very piquant aroma, creamy consistency, very little loose of moisture and long shelf life. P. roqueforti CB2 LYO 5 D can be used for soft, more fatty cheeses, like mild Gorgonzola , Edelpilz as well as blue and white mould cheese."

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, on 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.