A culture to promote the growth of blue mould on the surface of the cheese and interior of blue cheeses, such as Stilton and roquefort. Directions: add the culture directly to the milk before adding the rennet. For optimum results rehydrate the culture in 100mls of cooled boiled water for 10-15 hours at 4c.
- Availability: In Stock (more info)
- Product Code: MSK-3746