Penicillium Roqueforti for development of blue, green or bluish green veins in Blue cheese or Cambozola cheeses.
Danisco PRB6, 5 Doses, Liquid (Lactose free) is blue-green hyptonic that produces a traditional Gorgonzola, Stilton, Bleu d’ Auvergne or Fourme d’Ambert style blue cheeses. PRB6 produces a very strong blue cheese aroma. This bottle can make up to 650 gallons of milk into blue cheese.
CHR Hansen Penicillium Roqueforti PR1, 10 Units (Lactose free) produces a blueish-green color with a mildly sweet blue cheese aroma and a little apricot-apple/banana flavor. The texture will be firm and lipolysis (breakdown of the milkfat) will be medium and effect on proteolysis (breakdown of milk proteins) will be very low. This will emulate a traditional American stabilized paste blue cheese. This sachet can make up to 264 gallons of milk.
CHR Hansen Penicillium Roqueforti PR4, 10 Units produces a blueish-green color with a hint of fruitiness ranging from apricot to apple/banana aged in well seasoned cave/cellar . The texture will be creamy and lipolysis (breakdown of the milkfat) will be high and effect on proteolysis (breakdown of milk proteins) will be high. This will emulate an old-time traditional French Roquefort or Italian Gorgonzola recipe. This sachet can make up to 264 gallons of milk.
To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”. You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment. Please note, if you are located outside of the USA this option is available, but will not stay frozen during transit. During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.