Cheese Making Ingredients

Blue Cheese Starter Culture | Ferments & Penicillium Roquefortii for Gorgonzola, Roquefort, Stilton, Goat Blue | 10 g for 10 L Milk | Freeze‑Dried Direct‑Set Culture

Name: Blue Cheese Starter Culture | Ferments & Penicillium Roquefortii for Gorgonzola, Roquefort, Stilton, Goat Blue | 10 g for 10 L Milk | Freeze‑Dried Direct‑Set Culture
Brand: Cheese Making Ingredients
Price: 13.99 GBP
Availability: InStock

£13.99 GBP

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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.

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