1 1

Cheese Making Ingredients

Blue Cheese Starter Culture | Ferments & Penicillium Roquefortii | 10 g for 10 L Milk | Freeze‑Dried Direct‑Set Culture

Blue Cheese Starter Culture | Ferments & Penicillium Roquefortii | 10 g for 10 L Milk | Freeze‑Dried Direct‑Set Culture

£13.99 GBP
£13.99 GBP
Sale Sold out
Taxes included.
 
  • Complete Blue Cheese Culture — Blend of thermophilic lactic ferments and Penicillium roquefortii for producing Gorgonzola, Roquefort, Stilton, and other erborinati.
  • 10 g for 10 L of Milk — Each sachet is calibrated for 10 litres, ideal for home cheesemakers and small artisanal dairies.
  • Easy to Use — Heat milk to 40–42°C, add the culture, mix for 2 minutes, and add rennet at 38°C for reliable results.
  • Stable & Long‑Lasting — Freeze‑dried and packaged in sterile atmosphere to preserve activity and ensure consistent acidification.
  • No Refrigerated Transport Needed — Store at +4°C after delivery; sealed sachets maintain quality and performance over time.
View full details