PRH

PRH
PR H is a liquid mould culture consisting of a single strain of pale green Penicillium roqueforti. The use of this culture ensures a controlled and quite fast development of a pale ligh blue-grey marbled characteristic appearance of some blue veined cheeses. Due to low proteolytic, medium lipolytic and high esterase activity during ripening the use of PR H is suitable for maturation and enhancement of the aroma in mild creamy blue cheese.

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PRH - SACCO
PR H is a liquid mould culture consisting of a single strain of pale green Penicillium roqueforti. The use of this culture ensures a controlled and quite fast development of a pale ligh blue-grey marbled characteristic appearance of some blue veined cheeses. Due to low proteolytic, medium lipolytic and high esterase activity during ripening the use of PR H is suitable for maturation and enhancement of the aroma in mild creamy blue