White Mold – Penicillium candidum PCR

PCR Penicillium candidum is a fast-growing white mould culture that forms a dense white rind and delivers the strong, traditional flavour associated with French-style Camembert. For a particularly robust flavour profile, it pairs well with Geotrichum candidum at a 4:1 ratio with PC TN dominating the mix.

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.