The PC Neige is a classic white mold powder used to ripen and flavor cheese. It produces a white surface, moderate proteolytic activity, low lipolytic (aroma) and good stability under packaging with accelerated mold growth. This is a great choice when you are looking for a moderate-slow ripening time with a low aroma.
The Penicillium candidum PC Neige is a classic white mold powder used to ripen and flavor cheese. It is also known as P. camemberti. It produces a white surface, moderate proteolytic activity, low lipolytic (aroma) and good stability under packaging with accelerated mold growth. It develops in medium-high growth. This is a great choice when you are looking for a moderate-slow ripening time cheese white mold cheese such as camembert or brie with a low aroma.
About PC Neige
Whether you are ready to experiment with Camembert or Brie cheesemaking, Penicillium candidum is a must-have mold on your shopping list. This particular ingredient produces the white mold around bloomy-rind cheeses, aiding in the ripening process and adding a variety of subtle flavors. Neige is a strain that provides rapid growth and curd breakdown, yet also supports a slow maturation time. Also check out our other cultures often used in white mold cheeses such asG. candidum, B. linensand K. lactis, creating new flavors, textures, and aromas.
For more variations, spray the cheese directly with the mold instead of inoculation. Keep a record of the methods you use and the different outcomes that result from the experiments. As you delve further into the world of cheese and cheesemaking, these notes can aid you with future recipes and inspire fresh ideas.
- P. candidum /P. camemberti
- Enough for 250-300 L
- For direct vat inoculation
- Allergens: contains milk (lactose)
Storage instructions PC Neige
- Store in freezer
- Shelf-life a minimum of 18 months
Check out our vegan cheese cultures
Penicillium camemberti vegan strains are also available for those working with cashews and other vegan ingredients, for those interested in the many fascinating aspects of the art of cheesemaking.
Suggested reading on making your own cheese
- Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses
- Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]
Buying PC Neige?
Order your PC Neige at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of PC Neige? Ask them in our chat, we’re here to help!
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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