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The mould powder is presented in a sterile pack, containing enough monocultured P. Roquefortii to process 500 litres of milk. It is used in the production of Stilton and Roquefort and for the production of the blue mould on surface ripened and veined cheeses.

The unopened mould will keep for up to 2 years when stored in a freezer. It can be dispatched at ambient temperature for a period of up to 2 weeks and can then be refrozen at its destination if desired.

For instructions, see below:-

Download Penicillium Roqueforti (Blue Mould) PDF

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