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Penicillium candidum

Penicillium candidum

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

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HP6

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

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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. 

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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. 

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VB

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

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