Penicillium Candidum

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Penicillium Candidum is a selected mold that is freeze-dried and used for the blooming of the rind in cheeses. This mold can be used for the production of Brie, Camembert, and all bloomy rind cheeses, as it creates the typical white and velvety surface to the cheese.
Penicillium Candidum also helps prevent or significantly limit the development of dark molds, yeasts, and unwanted foreign bacteria.

It is recommended to use Penicillium Candidum together with mesophilic cultures for optimal results.

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Description

Penicillium Candidum (or Penicillium Camemberti) is used to produce white mold cheeses, such as Camembert, Brie, soft blue cheese with a white rind, goat cheese, and whey cheese (acidic milk). Penicillium Candidum helps creating the typycal white rind and protects the surface from unwanted molds such as Mucor and green mold.
Thanks to its proteolytic and lipolytic properties, it helps developing the typical flavor complexity and it improves the structure of the cheese through the maturation process.

During cheese ripening, Penicillium Candidum requires a constant temperature between 10 and 15°C and a humidity between 95% and 100%. Under these conditions, the mould will begin to develop between the 7th and 15th day, the sooner the higher temperature and humidity. Once the mold has completely covered the surface of the cheese, it is recommended to store the product in the fridge at +4°C.