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Penicillium Roqueforti (for blue cheese)

Used for making blue cheese, these mold spores create cheese with a soft and creamy consistency with a distinctive aroma.

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Mold spores used for making bleu cheese. These mold spores start growing from the outside in, creating a white crust on cheese before infusing the interior and creating a soft and creamy consistency with a distinctive aroma.
  • One packet contains freeze-dried mold Penicillium Roqueforti (10 doses)
  • Usage Rate: Add 1/8 tsp. directly to 1-4 gallons of milk. For applying the roqueforti as a spray, mix 1/8 tsp. per 4-8 oz. buffered water (8 oz. water with 1/8 tsp. salt and 1/8 tsp. sugar) and allow the solution to sit for 16 hours at fridge temperature before use.
  • Penicillium Roqueforti ripens blue cheese by providing the characteristic appearance of the cheese; and contributing to fast growth rate, strong blue cheese flavor, blue-green color, and creamy consistency.
  • HOW TO STORE YOUR PENICILLIUM ROQUEFORTI
  • Store in the freezer for up to two months for optimal performance (after two months, a larger quantity may be required to achieve desired taste).

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