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: