Blue cheese culture - YoBiotik - 10 pcs

Culture of blue cheeses.

This cheese culture has also been renewed, we have added a new bacterium: Leuconostoc mesenteroides releases aromas, develops buttery flavors and opens the oxygen channels which are necessary for ripening.

• - Penicillium roqeforti
• - Leuconostoc mesenteroides
• - Lactococcus lactis
• - Lactococcus cremoris
• - Lactococcus diacetylactis.
• - Inulin
• - Bacterial carrier: maltodextrin, lactose
• During the ripening of the cheese, it plays an important role in aroma formation and the formation of the characteristic cheese texture. Among other things, these cheeses are made with blue mold ripening: Marble cheese, Roquefort, Gorgonzola, Stilton, Danish Blue, Cabarales.
• Pull the capsule apart and dissolve the culture in a little lukewarm water. Then add this aqueous solution to the milk and mix thoroughly.1 capsule is recommended for 10 litres of milk.