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Sarah Vogeley
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Penicillium candidum
Freeze-dried mild spores for use in surface-ripened cheeses such as Brie, Camembert, Collommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture. Growth rate and mold appearance varies slightly between different strains.
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ABL
Classic white mold. Characteristics: Low proteolytic activity, Moderate lipolytic (aroma),Low surface density and height. Generally used to achieve moderate-slow ripening time with high aroma.
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HP6
Classic white mold. Characteristics: High proteolytic activity, Moderate lipolytic (aroma), Moderate surface density and height. Generally used to achieve moderate-fast ripening time.
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Neige
Classic white mold. Characteristics: Moderate proteolytic activity, Low lipolytic (aroma), High surface density and height. Generally used to achieve moderate-slow ripening time with low aroma.
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SAM3
Classic white mold with Anti-Mucor properties. Helps inhibit black mold. Characteristics: High proteolytic activity, High lipolytic (aroma),Low surface density and height. Generally used to achieve fast ripening time with high aroma.
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VB
Classic white mold. Characteristics: High proteolytic activity, Low lipolytic (aroma), Moderate surface density and height. Generally used to achieve moderate-fast ripening time.
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