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Penicillium Roqueforti
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Penicillium Roqueforti (VZ3) 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.
Pencillium Roqueforti contributes to the ripening of blue cheese in the following ways:
Pencillium Roqueforti contributes to the ripening of blue cheese in the following ways:
- The characteristic appearance of the cheese
- The typical blue cheese flavour
- The softening of the cheese and desired texture.