White Mold – Penicillium candidum PC C2

PCC2 Penicillium candidum is a fast-growing white mould culture that forms a medium-height mat and develops a delicate flavour. It is especially well suited to sheep’s and goat’s milk cheeses, while also producing exceptional cow’s milk Camemberts that showcase the natural character of the milk used. For added floral notes, it pairs well with Geotrichum candidum at a 4:1 ratio, with PCC2 as the dominant culture.

Contains the following bacteria: Penicillium candidum, from the VELV-TOP(R) range of cultures manufactured by Lallemand which are suitable for a vegan diet.

Available in the following sizes:  2.5u sufficient quantity for 250+ litres of milk and a 10u sachet sufficient quantity for 1,000+ litres of milk.  A tiny amount goes a long way.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.