P. roqueforti CB2 LYO 5 D is a blue mould culture with medium growth rate. It presents a medium proteolytic and medium to high lipolytic activity. Cheeses produced with P. roqueforti CB2 LYO 5 D have a light blue-green marbled interior. Characteristic properties are mild, but very piquant aroma,creamy consistency, very little loss of moisture and long shelf life. P. roqueforti CB2 LYO 5 D can be used for soft, more fatty cheeses, like mild Gorgonzola , Edelpilz as well as blue and white mould cheese. Composition – Penicillium roqueforti Material no. 13931072
