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.

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Penicillium Roqueforti

Penicillium Roqueforti for development of blue, green or bluish green veins in blue cheese or Cambozola cheeses. Danisco Penicillium Roqueforti PA, Powder, 10 doses: Very fast growing with fast flavor development, medium proteolytic and lipolytic activity. ¬†Mild blue taste, aroma … Continued

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