ROQUEFORTI PV LYO 10 D - Blue Mold (Penicillium roqueforti)

ROQUEFORTI PV LYO 10 D - Blue Mold (Penicillium roqueforti)

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Description:  P roqueforti PV is a very fast growing blue mould with strong proteolytic and lipolytic activity and strong tolerance to salts. It is ideal for Roquefort and strong Gorgonzola.

Cheeses produced with P. Roqueforti PV have an intensive dark blue-green marbled interior and a very good, creamy consistency.

Appllication:  Re-hydrate the culture (10 - 15 hours before use) by dipersing with 250ml sterile water and then filling up to achieve 500ml. Solution can be stored refrigerated up to 3 days maximum) and add it to milk before renneting.

Culture Storage: 18 months from date of production at temperatures below 4°C (39°F).


Penicillium roqueforti

Certifications: Dairy Kosher and Halal (certified by Islamic Food Council of Europe)



NO: Crustacean shellfish, eggs, fish, peanuts, soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: *Wheat, *other cereals containing gluten, milk (including lactose)

* Note on Allergens: Used as a fermentation nutrient.  Fermentation nutrients are outside the scope of US and EU food allergen labeling requirements. Local regulations and local labeling requirements vary from country to country.