PRB18 Penicillium Roquefort (liquid format)
PRB18 is used to make stronger and more pungent flavoured blue vein cheese such as Stilton and Gorgonzola. It has similar action to PR4 (powdered format). It produces stronger and more intense flavours from the breakdown of the fats and proteins. Ideally suited to blue cheese with requiring a stronger blue vein flavour. Liquid or powdered formats make no discernable difference; it comes down to personal preference of the cheesemaker.
Remove blue mould bottle from the freezer and thaw whole bottle of liquid mould suspension in fridge 1 hour before use. Use a syringe to measure 0.2 ml of liquid mould spores and add directly to 5 litres milk and mix in well. Ideally add the spores at the same time the lactic starter cultures are added to the milk. Replace bottle back to the freezer.
Dark blue frozen liquid in a screw cap bottle
In freezer (-18°C)