Mould in liquid suspension form for cheese production. Penicillium candidum is the ordinary name of Penicillium camemberti.
It is a maturation/ripening culture made up of Penicillium candidum spores from strains which are specifically selected and designed to ensure the ageing without flavour and aspect defects, for soft body cheese, surface mould. Specially adapted to soluble products with 70 to 90 days shelf life. More, it suits to more traditional curds. Strain of Penicillium candidum allows to get a good mycelium cover stability on soft cheese along the shelf life of the cheese. No flavour defects along the shelf life of cheese: good biochemical stability due to low enzymatic activities. Whiteness and homogeneous appearance on faces, heels and rims until 90 days. Selected strain formula designed to be compatible with the different wrappings on market.
Weichkäse mit weisser Schimmelbildung, Camembert
MHD: 12 months between -16°C and -18°C. 2 months at 4°C.