Penicillium Candidum (white mold) is used to ripen and flavor Camembert, Brie, and various white bloomy rind cheeses.
Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis.
Contains: Penicillium Candidum
Yield:
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2 gram: 5-10 gallons of milk
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4.4 gram (10 doses): 25-50 gallons of milk
DIRECTIONS: Use approximately 1/16 to 1/8 teaspoon per 1-5 gallons of milk. Add the culture directly to milk at the same time you add your culture.
STORAGE: Store in the freezer.
GMO STATUS: non-GMO