Mad Millie Penicillium Roqueforti Culture (VZ3) x3


Penicillium Roqueforti is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium Roqueforti.

Each sachet contains enough culture for 8 Litres (2 US Gal.) of milk. Activity = 0.15 U.

Pencillium Roqueforti contributes to the ripening of blue cheese in the following ways:

The characteristic appearance of the cheese

The typical blue cheese flavour

The softening of the cheese and desired texture.

Shelf life is 12 months when stored in freezer. The mould spores lasts out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing mould spores in the freezer as soon as you get them in order to prolong their life.