The mold used to ripening Camembert, Brie, Blue cheeses and Swiss Style cheeses

Geotrichum Candidum, Powder

Geotrichum Candidum is naturally present in dairy milk and in environment, and it is a key in the development of almost all cheeses. It influences the look, texture, and flavor of the cheese. It also neutralizes the surface acidity by … Continued

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Penicillium Candidum Camemberti

Penicillium Candidum Camemberti, the white mold for Camembert, Brie, Cambozola, Chaorce and Valencay Cheese. Danisco Pencillium Candidum Neige, 10 dose pouch: Moderate proteolytic activity, light aroma, high surface density and height.   For  moderate to slow maturation time.  Very good in … Continued

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Penicillium Roqueforti

Penicillium Roqueforti for development of blue, green or bluish green veins in blue cheese or Cambozola cheeses. Danisco Penicillium Roqueforti PA, Powder, 10 doses: Very fast growing with fast flavor development, medium proteolytic and lipolytic activity.  Mild blue taste, aroma … Continued

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