BLue Mould 5 (PA)


Small or Large sizes are available from the dropdown menu below

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Types of Cheese Blue 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).
·         1/4 drop spoon into 8 litres of milk.

Types of Cheese White Mould Spores can be used on

All Blue Vein styles, Blue/Cam Blue.


·         Blue mould is the generic name given to Penicillium Roqueforti.

·         PR ROQ is very fast-growing mould culture with medium lipolytic and proteolytic activity, it has a small amount of piquant aroma, with very long shelf life.

·         PR ROQ produces a grey to green marbled interior.

·         PR ROQ can be used alone or with mixtures of other PR’s as well as being mixed with white mould spores.

·         Exhibits a lighter blue green colour.

Cheesemaking tips for getting the best from this culture

·         PR ROQ is in a powdered format.

·         Remove ¼ drop spoon of the powdered mould spores using the mini spoons (or a heaped tip of a skewer and add to approximately 20ml of warm milk that is being used to make the cheese.  Allow 30 minutes or longer for the powder to dissolve, stirring a few times, before adding it back to the milk. Ideally add the spores at the same time the lactic starter cultures are added to the milk.

·         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.

·         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.

Weight 0.02 kg

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