SWING PR-3 5 x 10U

Penicillium roqueforti Culture for Blue Cheese | SWING® PR-3 |is a freeze-dried Penicillium roqueforti culture developed for the production of blue mould cheeses such as Danablu, Roquefort, and Stilton. It delivers consistent veining, high lipolytic activity for bold flavour, and smooth texture through balanced proteolysis. Suitable for both artisanal and industrial cheesemaking, PR-3 ensures reliable performance and strong sensory impact.

Key Features
• Intense Blue Flavour – High lipolytic activity produces sharp, piquant aroma and complex flavour
• Consistent Veining – Promotes uniform blue mycelium growth for strong structure and visual appeal
• Creamy Texture – Balanced proteolysis delivers smooth mouthfeel and clean finish
• Flexible Use – Suitable for a wide range of blue cheese styles including Roquefort, Stilton, and Danablu