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.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
Cheesemaking 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.
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