Penicillium Roqueforti

Penicillium roqueforti is a culture used when making blue cheese. The five different strains available provide different textures and flavors when making your own blue cheese. Vegans: Choose the PRB6 strain.

About This Product

Make hundreds of your own blue cheese at home with a properly stored packet of Penicillium Roqueforti. The strains have received DVI-Direct Vat Inoculation. Each direct set freeze-dried packet comes in 10 doses or 2.5 doses (repackaged) for easy hobby and home usage without the hefty commercial price tag.

Vegans: Choose the PRB6 strain. The other strains are NOT Vegan.  ORDER PRB6 Here on this separate link.

Each of these strains of Penicillium Roqueforti culture create a different texture and taste in the penicillium cheese. Choose between the following:

  • PRB6 Strain is a liquid form of Penicillium Roqueforti that has a blue-green color, grows fast and a strong blue flavor. For commercial usage, use 2 doses for every 1000 liters of milk (2200 lbs.). For hobby usage, one drop for every gallon of milk is required. Dose size: PRB6 bottle must be used. This strain is Vegan. Expiration date: These bottles come from France and they put the DAY first, then the MONTH and then the YEAR. After this date, the product does not stop working or 'expire'. If stored properly, it will be viable for a long time after the date listed.


  • 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 Strain has a piquant aroma, extended shelf life, medium-fast growing rate and slightly tough consistency. Used to make mild Blue cheeses such as Roquefort and is a great choice for hard blue cheeses. 
  • PV Strain grows quickly and has a creamy consistency, strong tolerance to salt and a piquant aroma. Make Blue cheese including Roquefort, strong Gorgonzola and Danablu. 

Make approximately 300 Blue cheeses in 4in (11cm) sizes with each 2.5 dose packet. The standard dose rate is 1/32nd-1/16th tsp. (.14g-.07g) for every 1-5 gal (3.75litres-19liters) of milk. The strains are non-GMO, contain lactose and Kosher except PRB6, which is not Kosher.

Follow the steps of regular cheese making to make blue cheese but add in one crucial step to the process: needling. Pierce the cheese to introduce air to feed the penicillium cultures and create the famous blue veins. Blue cheese making culture and a blue cheese making kit may help you get started making your favorite blue cheese. Work with Penicillium Roqueforti vegan culture to perfect your own favorite blue cheese at home for your taste buds.

*PA, PV, and PS are Kosher Cert.   PRB6 is not Kosher certified.

Spec Sheet PA

Spec Sheet PV

Spec Sheet PS

Spec Sheet PRB6  (Vegan)  Expiration date: These bottles come from France and they put the DAY first, then the MONTH and then the YEAR. After this date, the product does not stop working or 'expire'. If stored properly, it will be viable for a long time after the date listed.

Kosher Certified

Shipping included within the USA. International shipping available.

What Our Customers Say

  • 5
    Penicillium Roqueforti

    Posted by Sylvie Cottrell on 28th Apr 2022

    It is working great, my blue cheese is developing very well and is delicious

  • 5

    Posted by James scrutton on 28th Dec 2021

    Waiting for results but everything I purchase from Dan is quality stuff!

  • 5
    Lovely company

    Posted by Bianca on 26th Mar 2020

    Love the handwritten thank you note in every order. Great that you have vegan options. Vegan camembert worked great, I'm making vegan blue cheese now... I'm sure it'll work great too!

  • 5
    Great Vegan Product

    Posted by anthony on 16th Jul 2019

    i'm very happy there is a vegan version of this product. each 6 ounce wheel of cheese only requires 1/16th teaspoon of liquid, so it goes a very long way.

  • 5
    Really appreciate quality vegan cheese making supplies

    Posted by Miranda on 10th Jun 2019

    I really appreciate the vegan cultures. I have had great success making my own vegan blue cheese with this product.

  • 5
    Thank you.

    Posted by Trina on 29th Apr 2019

    Product shipped in timely manner. Had clear instructions for storing product. Can’t wait to try vegan blue cheese. Thank you

  • 5
    PR mold

    Posted by Jay on 23rd Apr 2018

    Realy don't know yet, as the cheese is still aging. But it did develop a good blue pretty fast. So we will see.

  • 5
    Excellent customer service!

    Posted by Trista Bassett on 9th Dec 2017

    My order arrived very quickly and was impressed with the professional (and yet personal) communication. So far so good with my vegan cheese! :)

  • 5

    Posted by Natasha on 9th Oct 2017

    Very, very good

  • 4
    versatile blue works!

    Posted by Unknown on 11th Mar 2017

    Hi Steve, I appreciate your reacting so fast and so positively pro-active to my earlier critique.

  • 4
    good product but lacks important info

    Posted by Unknown on 5th Mar 2017

    Since this is a rather expensive product, I appreciated finding it in a small size package. The mold - to my surprise - came in a double Ziploc, which looked very different from the misleading larger size packaging in your pictures. Moreover, it did not provide any info about production date nor best before date nor lot #, etc. Not very professional. That said, my aging Fourme d'Ambert is showing blue. Note from Steve/TheCheeseMaker: We take reviews seriously, wanting to always improve our service. We have now added the photos of the smaller package suitable for the hobbyist cheesemakers. Since this type of product only comes in the larger size. We repackage it for our customers at a much lower cost. And you'll only need a very very small amount, thus we include a usage rate on the packets. The repackaging doesn't allow a Lot number or date of mfg, yet you can be assured all our inoculants are very fresh and we'll never offer any outdated ingredients.

  • 5

    Posted by Unknown on 6th Feb 2017

    Is there any way to store it in a spray? Note from Steve: this type of mold is best stored dry in a sealed container with little air and in your freezer. You can dissolve a small amount in a little clean water, allow for the mold to dissolve well before spraying onto your cheese.