Penicillium Roqueforti  Ref: DP99

Penicillium Roqueforti Application for up to 100 litres A very fast growing blue mould with strong proteolytic and lipolytic activity and resistance to salt. Produces a dark blue/green marbled cheese interior with a piquant aroma and a creamy consistency. Suitable for a wide range of blue vein cheeses. Directions for Use The culture can be added directly to the vat milk from the pot, for optimum results rehydrate the culture in 100mls of sterile water for 10-15 hours at 4°C. Add the culture to the vat before renneting. GMO Status Does not consist of, nor contains, nor is produced from genetically modified organisms according to the definitions of Regulation (EC) 1829/2003 and 1830/2003 of the European Parliament and of the Council of 22 September 2003. Meets the requirements of the Soil Association and Vegetarian Society and allows organic, vegetarian cheese to be produced. Recommendations It can help blue mould formation if the initial white mould mycelium is present before piercing. This can be checked using a magnifying glass. Once the white mycelium is present the culture is in the optimum state for the introduction of oxygen by piercing the cheese body. Disclaimer Due to the variable nature of milk from a composition and microbiological perspective and natural airborne contamination in cheese rooms, particularly of moulds, we cannot accept any responsibility for untypical performance and unintended microbial growth. A high natural microbiological load may affect culture performance. Cheese making is a sensitive process and milk and cheese is susceptible to contamination from a number of sources. Care should be taken if using unpasteurised milk, as pathogens may remain viable.