Penicillium Roqueforti is named after a French town called Roquefort with caves full of naturally occurring Penicillium mold spores. Cheese makers commonly buy this mold commercially to make the blue veins in their blue cheeses. A Mesophilic Culture such as MD88, MD89, or MM100 is required to acidify the curd in conjunction with Penicillium Roqueforti.

P Roqueforti PA, 10D
Penicillium Roqueforti

Penicillium Roqueforti for development of blue, green or bluish green veins in blue cheese or Cambozola cheeses. Code-Xing, an Agrilac Company for 1000 liters/264 gallons of milk, 10 UC:  For dark blue-green veins in Danablu, Roquefort, Gorgonzola, Edelpilzkase and Stilton … Continued

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PRB6, 5 Doses Blue
Penicillium Roqueforti PRB6, Liquid 5 Doses

This is blue-green Hyptonic Penicillium Roqueforti by Danisco.  This Penicillium Roqueforti is commonly used to make Stilton, bleu d’ Auvergne and Fourme d’Ambert style blue cheeses. Some of the properties of this Pencillium Roqueforti are: Blue-green color Enzymatic system of … Continued

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