PR 1 Contains Penicillium Roqueforti (powdered format))
Blue Mould Spores 5 (PR 1) is used to make lighter flavoured blue vein styles of cheese such as Roquefort and Gorgonzola Dolce. It has a very similar blue mold to Blue Mould Spores 2 (frozen liquid format). It produces low to medium intensity flavours from the breakdown of the fats and proteins. Ideally suited to blue cheese with requiring an easy eating and gentle blue vein flavour. Liquid or powdered formats make no discernible difference; it comes down to personal preference of the cheesemaker.
Direct addition ¼ ‘drop’ or a tip of a skewer (enough for 10 litres) of mould spores to approximately 100ml of warm cheese milk, stir in well and allow approximately 30 minutes for the spores to rehydrate before adding back to the remaining cheese milk. Ideally add the spores solution to the cheese milk at the same time the lactic starter cultures are added to the milk. Refreeze the remaining powdered spores bottle after use.
Freeze-dried blue powder in resealable screw cap bottle
In freezer (-18°C)