PRB 6 Contains Penicillium Roqueforti (liquid format)
PRB6 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 PR1 (powdered 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 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)