Penicillium Candidum, (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses. It is highly recommended to use this in combination with Geotrichum Candidum, which helps prevent the skin from slipping off your finished cheese. There are different types of Penicillium Candidum and the flavor, aroma and ripening time varies by mold.

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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