PRB 6 HYP (PENICILLIUM ROQUEFORTI)

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This blue mould liquid is available in bottled form and is suitable for vegan cheeses. Each bottle contains 5 doses of P. Roqueforti. Typical dosage levels are 2 doses per 1000It of milk. It is primarily used in the production of Stilton, Roquefort, Bleu d'Auvergne, Fourme d'Ambert, Gorgonzola, Danish Blue and other blue mould cheeses. For the production of the blue mould on surface ripened and veined cheeses.

This product contains gluten - though below the level of quantification (LOQ - 10PPM). It does not contain any of the other 13 declarable allergens.

The unopened mould will keep for up to 12 months from the production date when stored in a freezer.

 


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