Penicilium Roqueforti

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

A selected single strain ripening culture with origin in traditional Italian cheese making.

SWING® PRG cultures are specially selected for use in Gorgonzola cheese.

The culture contributes to the characteristic flavor, texture, and appearance of cheese.

The cultures have been specially selected to meet the technological requirements for the gorgonzola cheese process.

It may also be used in modern blue types to obtain a well balanced light flavor.

• The spores of PRB 6 HYP 5 D exhibit a blue-green colour.
• The enzymatic system of PRB 6 HYP 5 D has two lipases: an alkaline lipase (optimum pH 8.00) and an acid lipase (optimum pH 6.50). Strong production of methyl ketones. Ability to grow at low oxygen tension (5%). However, good oxygenation stimulates sporulation and colouring.
• PRB 6 HYP 5 D exhibits a response to NaCl (optimum 0 to 3%), pH (optimum pH 6.00, very insensitive between pH 4.00 and 7.00), and temperature (optimum 20-25°C, good growth at 8°C and inactive at 0°C).

Blue mould in liquid suspension form for cheese production.

Direct inoculation of cheese milk.

We do not accept any liability in case of undue application.

P. roqueforti PV LYO 10 D is a very fast growing blue mould culture with strong proteolytic and lipolytic activity and strong tolerance to salts. Cheeses produced with P. roqueforti PV LYO 10 D have an intensive dark blue-green marbled interior. Characteristic properties are the very piquant aroma and a very good, creamy consistency. Loose moisture can occur and a tendency to bitterness is observed.

P. roqueforti PV LYO 10 D can be used for blue mould cheese such as Roquefort and strong Gorgonzola.