PRB6 HYP for the production of blue mould (Penicillium Roqueforti)

PRB6 is primarily used in the production of Stilton, Roquefort, Bleu d'Auvergne, Fourme d'Ambert, Gorgonzola, Danish Blue and other blue mould cheeses and produces the blue mould on surface ripened and veined cheeses.

Each bottle contains 5 doses of P. Roqueforti.  Typical dosage levels are 2 doses per 1000It of milk. 

This product contains lactose and gluten - (though below the level of quantification LOQ - 10PPM).  It does not contain any of the other declarable allergens.

The unopened mould will keep for up to 12 months from the production date when stored in a freezer.

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for Penicillium Roqueforti (PRB-6)