PR G


PR G
PR G is a liquid mould culture consisting of a single strain of Penicillium roqueforti. The strain show a almost white aspect with a grey-green sublayer. The use of this culture ensures a controlled development of a weak marbled characteristic appearance of pale blue cheeses. Due to medium-low proteolytic, midium lipolytic and high esterase activity during ripening the use of PR G is suitable for maturation (softening the texture) and good development of the aroma in creamy cheeses

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PR G - SACCO
PR G is a liquid mould culture consisting of a single strain of Penicillium roqueforti. The strain show a almost white aspect with a grey-green sublayer. The use of this culture ensures a controlled development of a weak marbled characteristic appearance of pale blue cheeses. Due to medium-low proteolytic, midium lipolytic and high esterase activity during ripening the use of PR G is suitable for maturation (softening the texture) and good development of the aroma in creamy