Penicillium Roqueforti - Blue Mould - Swing PR-4

Penicillium Roqueforti - Blue Mould - Swing PR-4

With Sterile Jar for Storage of Mould in the Freezer

A selected single-stain ripening culture with origin in traditional cheese making. SWING P.R. cultures are an essential ingredient in the ripening process of blue mould cheeses. The cultures will, upon germination, develop a blue mycelium in the cheese and contribute to the typical flavour (by lipolysis) and texture (proteolysis) of the cheese.

Usage: The culture may be used in the production of Danablu, Roquefort type, Stilton and other blue cheese types. This product is developed for use in the production of dairy-based milk cheeses.

Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.

Please note:

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.

We ship these products Australia-wide; however, they do require long-term storage in a freezer upon arrival. Extended time out of a freezer will decrease the shelf life.

Shelf Life of Cultures:

When stored correctly, freeze-dried lactic cultures are typically viable long after any date on the pack.