Penicillium Roqueforti (Blue Mould) Strong: is a very fast growing mould with strong proteolytic and lipolytic activity and strong tolerance to salt. Cheeses produced with this strong blue mould have an intense dark blue-green marbled interior. These cheeses are characteristically stronger, with a very piquant aroma, and a very good creamy consistency. Loose moisture can occur and a tendency to bitterness can be observed. This strong blue mould is used for cheeses such as a French Roquefort and strong Gorganzola.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
Cheese making ingredients such as mould may vary in strength (by volume), from country to country, and manufacturer to manufacturer, so please read the package labelling on any cheese making ingredient for dosage directions.