Penicillium Candidum PC Neige

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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


  • 2 gram: 5-10 gallons of milk 
  • 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.