You have no items in your shopping basket.
Penicillium Roquefortii (for Roquefort, Stilton, & Blue cheeses) Instructions:
The mould powder is presented in a sterile pack and contains enough monocultured P.Roqueforti to process 500 liters (132 US gallons) of milk. The mould will keep unopened for up to two years stored in a freezer. It can be despatched at ambient temperature for up to 2 weeks and can then be refrozen if desired.
For producing surface ripened cheeses either:
1. Mix mould powder with water and spray on to the dried cheese before ripening commences; spray just enough to coat the cheese surface which should not look wet afterwards.
2. Mix mould powder in with the milk at the renneting stage.
Spray containers should be sterilised before use to avoid unwanted micro-organisms entering the spray mixture. Use a fine atomizer or plant spray which has not been used for any other purpose. Shake well as the mould does NOT dissolve in water.