They differ by color (blue or green veins) protolysis and lypolysis strength. (mild, strong) and speed.
Culture Growth rate Flavour Colour Comments
CHOOZIT™ Medium fast Strong blue taste Blue-green Soft, more fatty cheese, creamy
P. roqueforti CB2 consistency, long shelf life. For soft
higher fat level cheese, e.g. mild
Gorgonzola, Edelpilz and Blue soft
double mould-type cheese
CHOOZIT™ Very fast Mild blue taste Dark-green Mild cheese, can be mixed with PV, long
P. roqueforti PA shelf life, e.g. danish blue and double
mould-type cheese
CHOOZIT™ Fast Typical blue taste Middle-green Can be mixed with PV, no unbound
P. roqueforti PJ moisture, long shelf life, e.g. Edelpilz or
Roquefort
CHOOZIT™ Very fast Strong blue taste Bluish-green Very creamy consistency, e.g. Edelpilz,
P. roqueforti PV Roquefort and strong Gorgonzola-type
CHOOZIT™ Very fast Mild blue taste Middle-green Creamy consistency, no unbound
P. roqueforti WI moisture, long shelf life,
e.g. Edelpilz, danish blue or
Roquefort-type cheese
CHOOZIT™ Medium fast Mild blue taste Blue-green Mould-type cheese, can be put in
P. roqueforti PS association with P. candidum PC 54/HP6
http://www.orchard-dairy.co.uk/downloads%5CChoozitRipening&MouldCultures_20022009102952.pdf