Ripened & speciality cheeses · F-DY-048 · VIII-5.k

Roquefort-Style Blue Vein Cheese

Soft blue-veined cheese made by adding Penicillium roqueforti mould to the curd, then needled after moulding to allow air ingress and blue vein development during cold humid ripening.

Key ingredients: Mesophilic Culture for Cream/Cottage Cheese, Penicillium Roqueforti Mould Culture, Traditional High-Strength Animal Rennet, Calcium Chloride Solution 33%, Feed salt

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