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
ABL

Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-slow ripening time. 

Starting at: $10.25
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HP6
HP6

Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-fast ripening time.  

Starting at: $9.50
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Neige
Neige

Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-slow ripening time with low aroma. 

Starting at: $5.95
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SAM3
SAM3

Classic white mold with anti-mucor properties, helping inhibit black mold. Used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve fast ripening time with high aroma. 

Starting at: $6.05
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VB
VB

Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-fast ripening time. 

Starting at: $9.25
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