Penicillium rogueforti

PRB6 is a liquid-form penicillium roqueforti with a very fast growth rate, strong blue flavor and a blue-green color. Please note that liquid format generally has a shorter shelf life than freeze-dried format. CONTAINS:Penicillium roqueforti USED TO...

CB2 is a blue mold culture with medium growth rate. It presents medium proteolytic and medium to high lipolytic activity. Cheeses produced with CB2 have a light blue-green marbled interior. Characteristic properties are the mild, but very piquant aroma,...

PS is a blue mold culture with a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6). CONTAINS:Penicillium roqueforti USED TO MAKE: Blue cheeses USAGE RATE: 1-2 doses...

PJ  is a blue mold culture with a fast growth rate, a typical blue flavor and a middle-green color. Often mixed with PV. No unbound moisture, long shelf life, e.g. Edelpilz or Roquefort. CONTAINS:Penicillium roqueforti USED TO MAKE: Blue...

PA is a blue mold culture with a very fast growth rate, mild blue taste and a dark-green color. Results in a mild cheese and can be mixed with PV. Long shelf life, e.g. Danish blue and double-mold-type cheese. CONTAINS: Penicillium roqueforti USED...

PV has a very fast growth rate, strong blue flavor and a blue-green color. PV results in a very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type blues. CONTAINS:Penicillium roqueforti USED TO MAKE: Blue cheeses USAGE RATE: 1-2...