Penicillium Candidum Cheese Culture For The Production Of White Mould On Brie & Camembert

Versatile Use: Specifically formulated for Brie and Camembert production, this culture is also suitable for creating the characteristic white mould on surface-ripened cheeses, providing versatility in cheese-making applications. Convenient Packaging: Presented in a sterile pack, this Penicillium Candidum Cheese Culture contains enough monocultured P. Candidum to process 250-300 litres of milk, ensuring ease and efficiency in cheese production. Flexible Dispatch: This culture can be dispatched at ambient temperature for up to 2 weeks, allowing for convenient shipping and storage options. If desired, it can be refrozen at its destination for future use. Extended Shelf Life: The unopened mould powder can be stored for up to 2 years in a freezer, offering long-lasting freshness and flexibility for multiple cheese-making projects. Temperature Tolerance: This Penicillium Candidum Cheese Culture can withstand ambient temperatures for up to 2 weeks during transit, offering flexibility in shipping and ensuring its efficacy upon arrival for use in cheese production.