Penicillium Roqueforti (Blue Mould) Mild is a very fast growing mould with medium proteolytic and lipolytic activity. Cheeses produced with this blue mould have a grey to green marbled interior.
These cheeses are characteristically very mild, with little piquant aroma, a slightly tough consistency, with very little loose moisture and a long shelf life.
This mild Blue Mould can be used alone or mixed with another mould such as a strong blue mould or white mould for mild blue cheeses or for blue Camembert style cheeses.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
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.
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
