Penicillium Roqueforti Culture.
Maybe used in one go with 100 litres of milk, or stored in the freezer between smaller batches of blue mould ripened cheese
Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk. Penicillium Roqueforti Culture for blue mould ripened soft and hard cheeses.
Adult humans actually have trillions of friendly bacteria swimming around in their gut.
The definition of ‘Bacteria’. Small single-celled organisms. Found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.
When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.
Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..
Therefore cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.
However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage.
Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.
The worst thing that can happen is moisture gets into the pot and sticks the granules together. Please ensure the pot is sealed completely between batches.
Add the culture to the milk before rennet. Suitable for up to 100 Litres of milk per pot.
Store pot in freezer between batches.