Penicillium roqueforti is an indispensable ingredient in the production of blue cheeses such as Danish Blue, Stilton and Roquefort.

This particular strain will produce blue/green mould veins through a cheese with a  creamy texture and an intermediate flavour and aroma.

Dosage: 1/4 teaspoon per 10 litres of milk (Each sachet Will dose up to 50 litres of milk).

*** Refrigerate as soon possible after delivery ***

Storage: Will remain viable for up to 12 months if stored at or below 4°C.