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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 the production of surface-ripened cheeses, either:
1. Mix mould powder with cold boiled water and spray on to the dried cheese before ripening commences; spray just enough to coat the cheese surface which should not look wet afterwards, or
The spray container should be sterilized before use to avoid unwanted micro-organisms entering the spray mixture. Use a fine atomizer or plant spray, which has not been used for any other purpose. Shake well during the spraying as the mould does NOT dissolve in water.
2. Mix mould powder in with the milk at the renneting stage.
See here for instructions.