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Penicillium Roqueforti Culture

(2 customer reviews)

A blue mould that is encouraged to grow on the surface of the cheese and interior of a variety of blue cheeses, including Stilton and Gorgonzola. Directions: The culture can be added directly to the milk from the pot. For optimum results rehydrate the culture in 100mls of cooled boiled water for 10-15 hours at 4c. Add the culture to the milk before rennet. Suitable for up to 100 Litres of milk per container

 

 

£10.98

Product ID: 1006

Description

Add the culture to the milk before rennet. Suitable for up to 100 Litres of milk per container.

Store pot in freezer between batches.

2 reviews for Penicillium Roqueforti Culture

  1. Louise Owen

    Bought this along with other products for my mum’s birthday, she is a huge cheese eater so can’t wait to taste the results! The staff were extremely helpful when I called for advice, highly recommend this site.

  2. Jim read

    A very good culture, easy to work with, will Defo buy again, great site great products!

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