Technical name and contents: PRB 6 Penicillium Roqueforti (Liquid format)
PRB6 is used to make lighter flavoured blue vein styles of cheese such as Roquefort and Gorgonzola Dolce. It has similar action to PR1 but has a weaker action of proteolysis and lipolysis than PRB18 and PR4. Ideally suited to blue cheese with requiring a light, medium well rounded flavour.
Packaging: Freeze-dried in a screw cap bottle
Application: Thaw whole bottle of liquid mould suspension in fridge 1 hour before use. Direct addition of 0.2 ml of liquid mould spores 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.