5-1/4 teaspoon doses individually packaged for food safety. Each dose can make up to 5 gallons of milk into blue cheese. White to blueish-green penicillium roqueforti. A selected single strain ripening culture with origin in traditional cheese making. The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by medium lipolysis) and texture (very low proteolysis) of the cheeses. You can anticipate the following flavor profile: Mild Aromatic and firm texture. You will still need a mesophilic culture to acidify the milk with this penicillium roqueforti to make blue cheese. This is a food based product that should be refrigerated when received. We do not accept liability, returns or refunds for food based, perishable products.