White cheese mold | Penicillium candidum (camemberti)
Penicillium candidum (camemberti) is a well know white mold characteristic of cheeses such as camembert and brie. This culture is enough for 100 liters of milk.
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Product Description
What is white cheese mold – Penicillium candidum ?
Penicillium candidum (camemberti) is a well know white mold characteristic of cheeses such as camembert and brie. This culture is enough for 100 liters of milk. It will result in a white mold on cheese surface, proteolisys and lipolysis of the cheese and protection again contaminant molds. The surface mold influences the ripening, causing the cheese to ripen from the outside to the inside. In semi-ripe cheeses treated with penicillium camemberti, the pâte just below the crust is soft and creamy and the interior is still firm. More on Penicillium candidum on wikipedia.
Content
- 10 grams, enough for 100 L of milk
- Contents: starter cultures
- The product does not contain any genetically modified microorganisms
- Allergens: milk
- Not suitable for vegan cheese, but please check out our vegan Penicillium candidum
Micro-organisms
Penicillium candidum (camemberti)
Characteristics
Optimum temperature for growth: 28 – 32 °C
Maximum temperature of heating: 36 °C
Gas production: ++
Proteolytic activity: ++++
Fermenting activity: –
Combine white cheese mold – Penicillium candidum with:
This culture has to be used in with a mesophilic acidifying cheese starter culture such as our all round mesophilic starter culture or MST. Often it is combined with Geotrichum candidum as well.
Looking for vegan cheese cultures?
This mold contains milk. If you want to make vegan cheese, check out our large selection of vegan cheese molds and cultures.
Storage instructions
In the fridge or freezer. Shelf life is approximately 1,5 years in the freezer or 12 months at +5ºC.
How do you use this culture?
This is a Direct Vat Inoculation (DVI) culture, meaning you can add the starter straight from the freezer to the milk. Or it can be dissolved in water and sprayed on your cheese
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 cheese
s 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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24 reviews for White cheese mold | Penicillium candidum (camemberti)
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| 4 star | 24% | |
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Penicillium candidum (camemberti) is a well know white mold characteristic of cheeses such as camembert and brie. This culture is enough for 100 liters of milk.
In stock
Only 2 left in stock
Lovely jubbly
High quality! The result is excellent! Fast delivery!
Precies wat ik zocht om vegan camembert te maken