Blue · Mesophilic + mould
Cheese Culture for Blue Cheese (Roquefort, Gorgonzola & Stilton Styles)
Every blue is a mesophilic cheese plus one mould: Penicillium roqueforti. Roquefort style runs strong and salty, gorgonzola dolce young and spoonable, stilton style crumbly and unpressed — same culture family, different strain strength, milk and handling. The piercing is not decoration: the mould needs oxygen inside the paste.
At a glance
| Family | Blue · Mesophilic + mould |
| Primary culture | MM 100 or Flora Danica |
| Adjuncts | Penicillium roqueforti (PV for strong blues; PA/PS milder; LyoPro PR is the budget pack) |
| Temperature logic | Mesophilic make throughout |
| pH notes | Blue mould raises the pH and softens the paste as it veins |
| Ageing | Pierce the wheel so air reaches the interior, then age 6 weeks to 6 months by style |
The shopping list
Primary culture
Choozit MM 100 Mesophilic Culture
$14.95
New England Cheesemaking · checked October 23, 2026
Also needed
Penicillium roqueforti — Blue Mould Culture
$9.95
New England Cheesemaking · checked October 23, 2026
The make, in short
Mesophilic make throughout. Pierce the wheel so air reaches the interior, then age 6 weeks to 6 months by style.
The one pitfall
Forgetting to pierce, then wondering why the blue never veined. No air, no blue.
Making a different cheese next?
The Culture Finder covers 27 cheeses and cultured staples — starter, adjuncts, temperature logic and pH gates for each.