Cheese Culture #2 Mesophilic x 5 Satchet By Mad Millie Rigamonti The capper is actuated by

The capper is actuated by pushing both green buttons at once which is a safety feature to keep your fingers out of the way of the capping action

Pasta cutter with cast/enameled aluminum handle

and condition [conditioning usually takes between 1 week and 5 weeks

Origin: Made in Italy

Cheese Culture #2 Mesophilic x 5 Satchet By Mad Millie Rigamonti The capper is actuated byThis is a freeze dried mixed blend culture containing Penicillium Roqueforti AND Aromatic Mesophilic. So you no longer need to purchase Penicillum Roqueforti and Aromatic Mesophilic seperately. Penicillium Roqueforti (VZ3) is an important ingredient in the production of blue cheese. It is a dried, powdered conidia produced from the fungus Penicillium roqueforti and is responsible for the blue mould which appears in your cheese. Aromatic Mesophilic