Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, and a variety of goat cheeses. It produces a nice, white bloom on the surface of your cheeses. It is recommended to use this in combination with Geotrichum Candidum, which helps prevent the skin from slipping off your finished cheese.
Culture: Penicillium Candidum (SAM3)
Yield: 10 doses (40-80 gallons of milk)
DIRECTIONS: Use approximately 1/16 teaspoon per 2 gallons of milk. Add the culture directly to milk at the same time you add your culture.
STORAGE: Store in the freezer.