Blue Mould Spores 2 Mild (PRB18) – large


Out of stock

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.

Weight 0.03 kg


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