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.

Products

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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: $12.50
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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: $11.50
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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: $6.95
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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: $7.50
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TN VELV-TOP
TN VELV-TOP

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.

Starting at: $12.50
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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: $11.50
Qty