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Penicillium roqueforti
Penicillium roqueforti is a very fast-growing blue mold culture that produces a blue or blue-green (depending on strain) marbled interior with a piquant aroma and creamy texture in blue mold cheeses such as Roquefort, Danish blue, Gorgonzola and Stilton. Varying enzymatic activity gives flavors from mild to sharp/piquant.
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*NEW* PS
PS has a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6).  |
PA
PA has a very fast growth rate, mild blue taste and a dark-green color. Results in a mild cheese and can be mixed with PV.
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PJ
PJ has a fast growth rate, a typical blue flavor and a middle-green color. Often mixed with PV to produce a slightly darker green color.
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PV
PV has a very fast growth rate, strong blue flavor and a blue-green color. PV results in a very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type blues
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