Blue mould in liquid suspension form for cheese making. Store at < -18 degrees centigrade for up to 12 months.

Direct inoculation to milk. Typical use 2 dose per 1000 litres of milk for Stilton, bleu d'Auvergne and Fourme d'Ambert.

Composition: Pencillium roqueforti 

The spores of PRB6 exhibit a blue green colour. The enzymatic system of PRB6 has two lipases, an alkaline (optimum pH 8.00) and an acidic (optimum pH 6.50). Strong production of methlyketones. Ability to grow at low oxygen tension (5%). However, good oxygenation stimulates sporulation and colouring. PRB6 exhibits reponse to NaCl (optimum 0 - 3%), pH (optimum pH 6.00, very sensitive between pH 4.00 - 7.00) and to temperature (optimum 20 - 25°C, good growth at 8°C and inactive at 0°C).

Freeze dried culture in sachets for direct innoculation of milk for blue mould and blue/white mould cheese.

Typical dosage 1 - 2 per 1000 litres of milk.

Contains Penicillium roqueforti.

Rehydrate the culture under asceptic conditions (10 - 15 hours before use, disperse in 500ml of sterile water and fill to achieve a 1 litre solution, which can be stored refrigerated for up to 3 days) and add it to vat before renneting.

P. roqueforti PA is a very fast growing mould culture with medium proteolytic and lypolitic activity. Cheeses produced with P. roqueforti PA have a grey to green marbled interior. Charateristic properties are the very mild, little piquant aroma, slightly tough consistency, very little loose moisture and long shelf life.

P. roqueforti PA can be used alone or in mixtures, e.g. with P. roqueforti PV for mild blue cheeses as well as for blue / white mould cheese.

P. roqueforti PA is both Kosher and Halal approved.

Freeze dried culture in sachets for direct inoculation of milk for blue mould and blue/white mould cheese.

Typical dosage 1 - 2 per 1000 litres of milk.

Contains Penicillium roqueforti.

Rehydrate the culture under asceptic conditions (10 - 15 hours before use, disperse in 500ml of sterile water and fill to achieve a 1 litre solution, which can be stored refrigerated for up to 3 days) and add it to vat before renneting.

P. roqueforti PJ is a very fast growing mould culture with low proteolytic and lypolitic activity. Cheeses produced with P. roqueforti PJ have a dark blue/green marbled interior. Charateristic properties are piquant aroma, slightly tough consistency, very little loose moisture and long shelf life.

P. roqueforti PJ can be combined with P. Roqueforti PV, for instance, for Edelpilz type cheese.

P. roqueforti PJ is both Kosher and Halal approved.

Freeze dried culture in a sachet. Store at < -18 degrees centigrade.
Re-hydrate the culture under asceptic conditions (10 - 15 hours before use diperse with 250ml sterile water and then fill it to achieve 500ml. Solution can be stored refrigerated up to 3 days maximum) and add it to milk before renneting. Typical usage 1- 2 doses per 1000 litres milk.

Composition: Pencillium roqueforti

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

This product is Kosher and Halal approved.

Freeze dried culture.

Store at < -18 degrees centigrade.

Composition: Pencillium roqueforti

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

This product is Kosher and Halal approved.

Freeze dried culture.

Store at < -18 degrees centigrade.

Composition: Pencillium roqueforti

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

This product is Kosher and Halal approved.