Types of Cheese White Mould Spores can be used on
· All Blue Vein styles, Blue/Cam Blue.
Dosage and pack size
· Large size will inoculate 5,000 litres of milk (foil sachet).
· Small size will inoculate 500 litres of milk (screw cap bottle).
· 0.2ml of liquid mould for 6 litres of milk.
· Blue mould is the generic name given to Penicillium Roqueforti.
· PRB 18 is used to make stronger flavoured blue vein styles of cheese such as Gorgonzola Picante and Stilton. It produces stronger intensity flavours (from the breakdown of the fats and proteins) than PRB6.
· Exhibits a bright blue green colour.
Cheesemaking tips for getting the best from this culture
· Requires oxygen to stimulate sporing and maintain the colour but will grow at low oxygen levels. Hence openings in the cheese is desirable to get greater mould growth.
· Mould growth slows below 8°C.
· Optimum salt for blue mould growth is 0% to 3%.
· Optimum pH growth is 4.0 to 7.0.
· PRB 18 is in a liquid format. Liquid or powdered formats make no discernible difference; it comes down to personal preference of the cheesemaker.
· Remove 0.2ml of liquid mould spores using a sanitized syringe and add directly to 6 litres milk and mix in well. Ideally add the blue mould at the same time the lactic starter cultures are added to the milk.
· Each blue mould will provide its own characteristics to the flavour and ripening of the cheese.
· Ideally use lactic culture MA221 to obtain a more open texture and more blue veining plus increased flavour development.
· Keeping curds whole during stirring and hooping is critical to obtaining blue veins in the cheese.
· Wrapping white mould cheese in professional cheese wraps allows the ammonia developed during ripening to escape while maintaining moisture.
Ripening wrapped cheese at temperatures below 1°C – 7°C is recommended to slow proteolysis but allow lipolysis to keep progressing. This provides a slower ripening time but better all-round flavour development.