CSL – PV (ROQUEFORTI) - POWERING INTENSE BLUE CHEESE CHARACTER

CSL – PV (ROQUEFORTI) - POWERING INTENSE BLUE CHEESE CHARACTER

CSL-PV
is a high-performance liquid mould culture consisting of a carefully selected blend of Penicilium Roqueforti strains. It is specifically designed to produce dark blue-green spores, delivering the bold marbling and intense character associated with classic blue-veined cheeses.

Controlled Development for Intense Flavour
CSL-PV ensures a controlled and fast development of blue-green marbling, a defining feature of premium blue cheeses.
Thanks to its:
• Medium-high proteolytic activity,
• High lipolytic activity.
CSL-PV drives:
• Effective texture softening during ripening,
• Intense aroma development,
• Full-bodied, robust flavour profiles.
This makes it particularly suitable for traditional, stronger blue cheeses.

Application and Handling
For optimal performance:
• Vigorously agitate the bottle under aseptic conditions before use.
• Apply via direct inoculation into milk before renneting.
This ensures even distribution and consistent development of the characteristic blue veining.

Product Format & Dosage
CSL-PV is supplied as a liquid culture in 5-dose (25 ml) and 10-dose (50 ml) bottles. Application rates may vary depending on production requirements.

Storage & Shelf-Life
To maintain culture performance store at 2 – 8 ºC. This will ensure a shelf-life of 7 months.

Safety & Quality
• Non-GMO.
• Allergen-free / Lactose-free.
• Kosher certified and Halaal suitable.

Why Choose CSL-PV?
CSL-PV delivers:
• Fast and controlled blue mould development.
• Dark, intense marbling for strong visual impact.
• Robust, full-bodied flavour profiles.
• Reliable performance in traditional blue cheese production.

Conclusion
CSL-PV is the ideal solution for cheese makers seeking to produce classic, intense blue cheeses with strong flavour and distinctive character. By combining controlled performance with powerful enzymatic activity, it enables consistent production of premium, high-impact blue-veined cheeses.

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