White Mold – Penicillium candidum PC TN

PC TN Penicillium candidum is a white mould culture that grows quickly, forming a thin white rind and contributing a mild flavour. It is a good choice for beginners because it colonises the curd surface rapidly, helping protect the cheese from unwanted grey filamentous mould growth. Its low-growing mat creates a delicate crust typical of French-style white mould-ripened cheeses.

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.