Stilton and Tempeh Cultures

STILTON CULTURE

Blue cheese mould culture is a suspension of spores of the mould Penecillium roquefortii in a sterile acidified aqueous storage medium of food grade quality. This particular strain of Penecillium roquefortii been held within the Murphy & Son Ltd. Laboratories for over 70 years.  It has been found to be stable vigorous in grow...

STILTON CULTURE

Blue cheese mould culture is a suspension of spores of the mould Penecillium roquefortii in a sterile acidified aqueous storage medium of food grade quality. This particular strain of Penecillium roquefortii been held within the Murphy & Son Ltd. Laboratories for over 70 years.  It has been found to be stable vigorous in growth and capable of producing a particularly good flavour and colour – the practical evidence being that the blue cheese  produced have been a consistent prize winner over many years.

TEMPEH

Tempeh Starter Culture is  a spore mixture of Rhizopus oligosporus which is a fungus of the family Mucoraceae that is a widely used starter culture for the home production of tempeh. Tempeh is a traditional soy product. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.

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