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- Description
Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-slow ripening time.
Characteristics: Moderate proteolytic activity, Low lipolytic (aroma), High surface density and height
Contains: Penicillium candidum
Primary Applications: Brie, Camembert
Allergens (US): MILK
GMO Status: non-GMO
Kosher Status: Kosher Dairy, certificate available
- Usage Info
Suggested usage rate approximately 1/8 tsp. added directly to milk for 1-5 gallons. If spraying it on, dilute at a rate of 1/8 tsp. per 4-8 oz. buffered water (8 oz. water with 1/8 tsp. salt and 1/8 tsp. sugar) and allow solution 16 hours reactivation in water at refrigeration temperatures before use.
- Customer Questions
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From Kathy at 02/23/2019 1:18 PMHow much milk will the 10 dose pack inoculate? Is that using the 1/8tsp for a dose?Hi Kathy,
The 10 Dose contains *approx* 2 - 2.5 tsp of mold culture. For most applications, 1/16 - 1/8 tsp of p. candidum per 2 - 4 gallons milk will work well.
Thanks!
GetCulture Staff -
From Annie at 01/02/2015 12:12 PMIs there a particular penicillium candidum you would recommend for camemberts?Hi Annie,
The Neige, ABL, VB and HP6 are the classic strains of Penicillium candidum for bloomy rind cheeses. ABL is our most popular. It's usually best to pick one and try it! We can work on it from there.
Thanks!
GetCulture, Inc.
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