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

Geotrichum Candidum, Liquid

Liquid Geotrichum provides a very fast acting, full coverage spectrum to your cheeses. Geotrichum Candidum GC041 liquid by Bioprox of France.  Bioprox’ liquid Geotrichum Candidum is for traditional white soft cheeses like creamy Camembert and Brie European style fat cream cheeses.  GC041 … Continued

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Geotrichum Candidum, Powder or Liquid

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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