Penicillium Candidum

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£8.65

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Cheese Culture Penicillium Candidum (white mould)
 

Product Description

The mould powder is presented in a sterile pack, containing enough monocultured P. Candidum to process 250-300 litres of milk. It is used in the production of Brie and Camembert and also for the production of the white mould on surface ripened cheeses.

The unopened mould will keep for up to 2 years when stored in a freezer. It can be dispatched at ambient temperature for a period of up to 2 weeks and can then be refrozen at its destination if desired.

Use Geotrichum in conjunction with Penicillium Candidum: to reduce the cheese rind, increase the dosage of Geotrichum whilst decreasing the Penicillium Candidum.

For the production of surface-ripened cheeses, either:

1. Mix mould powder with cold boiled water and spray on to the dried cheese before ripening commences; spray just enough to coat the cheese surface which should not look wet afterwards,

The spray container should be sterilized before use to avoid unwanted micro-organisms entering the spray mixture. Use a fine atomizer or plant spray that has not been used for any other purpose. Shake well during the spraying as the mould does NOT dissolve in water.

...or

2. Mix mould powder in with the milk at the renneting stage.

Click here for instructions.

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