Make Homemade Cheese from Fresh Raw or Store Bought Whole Milk
Secondary Cheese making Starter Cultures
Used for Danablu, Stilton, Roquefort and strong Gorgonzola
Penicillium Roqueforti is a very fast growing blue mould culture with strong proteolytic and lipolytic activity and strong tolerance to salts. Cheeses produced with this culture have an intensive dark blue-green marbled interior and very pi
