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.
Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-slow ripening time.
Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-fast ripening time.
Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-slow ripening time with low aroma.
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.
Delivers a thin, very white color surface at a high growth speed; produces little flavor. Used in bloomy-rind cheeses such as Brie and Camembert.
Classic white mold used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve moderate-fast ripening time.
