Take the guesswork out of making bloomy rind cheeses with the White Mould Culture Blend.
Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould cheeses such as Camembert and Brie and Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese.
Geotrichum Candidum pairs well with this blend when making Camembert to prevent rind slippage.
Strains included in this culture are:
- Penicillium candidum
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. lactis biovar diacetylactis
Each White Mould Culture Blend sachet doses 4L of milk. Freeze-dried Direct set/Direct Vat Inoculation blend.
Shelf life is 12 months when stored in the freezer. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.