Penicillium Roqueforti is named after a French town called Roquefort with caves full of naturally occurring Penicillium mold spores. Cheese makers commonly buy this mold commercially to make the blue veins in their blue cheeses. A Mesophilic Culture such as MD88, MD89, or MM100 is required to acidify the curd in conjunction with Penicillium Roqueforti.

Penicillium Roqueforti

Penicillium Roqueforti for development of blue, green or bluish green veins in blue cheese or Cambozola cheeses. Danisco Penicillium Roqueforti PA, Powder, 10 doses: Very fast growing with fast flavor development, medium proteolytic and lipolytic activity. ¬†Mild blue taste, aroma … Continued

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