Complete instructions how to make Blue Cheese at home

1 Penicillium Roqueforti ( see below for details )

1 Rennet  1 0z ( 1/2 tsp. (2.4 ml) will coagulate 2 gal. (7.5l) of milk. )

Penicillium Roqueforti PJ (1.5 grams, to make more then 50 blue cheeses)

(freeze-dried direct set/DVI-Direct Vat Innoculation)

Special for Cheese Makers at home, make your own Blue Cheese, instructions for making Blue Cheese types included ( Rochefort, Danisch, Maytag blue cheese types)

Medium-fast growing blue culture used to make a milder Blue cheese including Roquefort.Characteristic properties are the very piquant aroma and a slighty tough consistency, longer shelf life; excellent for hard blue cheese. This culture packet will make approximately 50 Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use either Mesophilic or Thermophilic Starter and Rennet,which is included in the kit.