Use to make Blue cheese, including Danablu, Roquefort, and strong Gorgonzola.
Very fast growing blue culture with strong tolerance to salt. Characteristic properties are the very piquant aroma and a very good, creamy consistency.
1/32nd-1/16th tsp. (.14g-.07g) for 1-5 gallons of milk. You will also need to use Mesophilic starter and rennet.