Blue Cheese Culture

In the production of certain cheeses (Stilton, Gorgonzola, Roquefort for example) a blue mould is grown on the surface of the cheese using a culture known as Penicillium Roqueforti. This is added to the milk prior to the introduction of rennet to encourage the growth of the mould.

Actual Roquefort is a blue cheese (protected by AOC guidelines) originating from the south of France, which is traditionally made from sheep’s milk. The Penicillium Roqueforti used in its production is found in the soil of local caves, and was originally ‘harvested’ by cheesemakers by leaving bread to ‘mould’ in the caves, which was later dried to a powder.

Today the culture can be produced in labs, used in a variety of blue cheeses and purchased from Moorlands – a much more straightforward way to acquire it! Just visit www.cheesemaking.co.uk/penicillium-roqueforti-cheese-making-culture?filter_name=roquefort

Use the culture to make your own tasty blue cheese at home – delicious!