PRB 6 HYP (Penicillium Roqueforti)

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.

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for Penicillium Roqueforti (PRB-6)