Penicillium Candidum (Mild White Mould) with Sterile Jar - 250 litres
Penicillium Candidum (white mould) is a "mild mould" use
Penicillium Candidum (Mild White Mould)
Penicillium Candidum (white mould) is a "mild mould" used to ripen and flavour Brie, Camembert, Coulommiers, and a variety of French goat cheeses. It produces a nice white bloom on the surface of your cheeses.
Penicillium Candidum features in our Camembert Kit.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
While not the traditional mould for making Salami, Penicillium Candidum is in the same family of edible Penicillium moulds, and has been used by a regular customer of ours, with great results.
The Penicillium Candidum has exhibited an ability to reduce the growth of the blue and green moulds often associated with salami. For use, the culture is mixed with cool, unchlorinatd or demineralised water, and sprayed onto the surface of the salami.
Cheese making ingredients such as mould may vary in strength (by volume), from country to country, and manufacturer to manufacturer, so please read the package labelling on any cheese making ingredient for dosage directions.
We ship these products Australia wide, however they do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.
Shelf Life of Cultures:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
|Room temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
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