Penicillium Roqueforti in powder form is used for the traditional production of blue cheese.

This blue cheese culture leads to a strong protein breakdown, which leads to a quick and strong taste development. It is therefore very suitable for the production of Roquefort .

For the milder Gorgonzola , use our cheese culture "Penicillium Roqueforti, type Gorgonzola"

Instructions: Penicillium Roqueforti cheese culture, Roquefort type Instructions are in progress ...

Tip:
The plantbased cheese must be pricked after about 8 days so that the mold can develop sufficiently. You can simply make little holes in the cheese from the side and from above with a small (clean) needle.

Dosage:
1/2 teaspoon (approx.0.5g) for 1200g raw cashews or 4 liters plantbased milk
Content: approx. 3g

Storage:
The cultures are best stored frozen at -18 ° C for optimal shelf life. If you make vegan cheese, take as much as you need from the freezer and then put the tube back in the freezer. However, this is not a classic cooling product, but a dry product. Higher temperatures during transportation are therefore not a problem (there is no cold chain).

Shelf Life:
in the refrigerator at + 4 ° C: 3 months
in the freezer at -18 ° C: Check the date on the tube