Culture for Roquefort Cheese
for 50 liters of milk

Culture for Roquefort Cheese for 50 liters of milk FS0707

Made in Italy

Roquefort Cultures for 50 liters is a blend of live microorganisms/bacteria that give the characteristic flavor and aroma, resulting in a mature and flavorful Roquefort cheese. Additionally, the culture aids in the ripening of the cheese. Culture for Roquefort Cheese for 50 liters of milk have been dried under refrigeration. It is available in powder form, which is ideal for 50 liters of milk. One package of Cultures for Roquefort, along with 50 liters of milk, produces approximately 9 kilograms of Roquefort cheese. This specific culture variety can also be used for other blue cheeses such as Stilton. The culture available in our store ensures that Roquefort retains all its well-known beloved distinctive characteristics and aromas, guaranteeing a unique result.

• Excellent Quality.
• Bacterium Linens
• Freeze-Dried.
• Powder Form.
• For 50 Liters Milk.
• Perfect for Roquefort Cheese.
• Ideal for other Blue Cheeses as well.
• Appropriate for Contact with Food.

Dimensions of Package :
• Length: 18.5 cm.
• Width: 14 cm.
• Height: 0.1 cm.
• Weight: 10 gr.

Instructions for Use of Cultures

We shake the packet to gather the powder at the bottom. Using sterilized scissors, we open the packet without touching it with our fingers. We pour the culture into 2-3 liters of milk at a minimum temperature of 35 degrees Celsius, which has been pasteurized (using the same milk that we will use for cheese-making)

Using a sterilized stainless steel or glass rod, we stir well to dissolve the powder. We only dissolve the amount of culture we need each time. The solution should not remain for more than 10 minutes before pouring it into the milk. We add the solution to the milk at least 20 minutes before adding the rennet, allowing time for the microorganisms to develop. The lower the coagulation temperature, the slower the pH drop. Always keep the culture sealed and refrigerated.