For the production of cheeses with overgrowth, the Penicilium roqueforti culture should be combined with the Lyofast TW3 LYO culture
The culture of Penicilium roqueforti consists of strictly selected Penicilium roqueforti strains , which when used in the production of cheeses allow to obtain a blue-green marbled structure and a characteristic mushroom flavor.
- Gorgonzola A pinch to 1/8 tsp per 4 to 6 Litres of milk
- Danablu 3 g. of Liquid Blue.
- Stilton ( 10 batches or more )
- Coastal Blue
- Cambozola
- Roquefort Cheese
Penicillium Roqueforti (LIQUID)
When using as a direct set use 1/8 teaspoon per 4 to 6 litres of milk.
When using to incubate a bulk starter, take 2 litres of milk in a canning jar and sterilize it in a hot water bath for 30 minutes. Remove the jar from the water and cool down to 21Âșc. Add 1/4tsp of the packet or vial to the milk. Let is set for 12-18 hours. Freeze in sterilized ice trays for future use. 2 ice cubes will inoculate 4 to 6 litres of milk.