Mold Powders for Cheese Making

Penicillium Candidum (SAM3) is a white mold powder used to ripen and flavor cheese. This mold powder provides moderate proteolytic...

Penicillium Candidum (ABL) is a classic white mold powder used to ripen and flavor cheese. This mold...

Penicilium Candidum (HP6) is a specialty strain of white mold powder. This mold powder provides moderate lipolytic (aroma),...

Penicillium Candidum (VB) is a classic white mold powder. This mold powder provides high proteolytic activity, low...

Penicillium Candidum (NEIGE) is a classic white mold powder used to ripen and flavor cheese. This...

Geotrichum Candidum (GEO13) is a white mold powder used for a variety of lactic cheese, and...

Geotrichum Candidum (GEO15) mold powder is yeast-like in appearance, with a mild flavor and aroma....

Geotrichum Candidum (GEO17) mold powder will produce a white to creamy surface color and plays...

Penicillium Roqueforti (PA) has a very fast growth rate, with a mild blue taste and...

Pencillium Roqueforti (PJ) has a fast growth rate, with a typical blue flavor and middle-green color....

Penicillium Roqueforti (PS) has a medium-fast growth rate, with a mild blue taste and blue-green color. This...

Penicillium Roqueforti (PV) is used to ripen and give flavor to a variety of blue...

Dark blue-green mycelium with a piquant flavor. This mold powder produces a high growth rate...

Propionic Shermanii (Swiss) produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and...

Brevibacterium Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such...

Bright orange, less aromatic than other strains. For Washed rind and smear cheeses such as...

Complex blend, slightly red, used in making surface-ripened or interior mold-ripened cheese including Brick, Limberger...

Bright orange color with high aromatic potential and fast growth rate. For Washed rind and...

Yeast for neutralization & flavor development in soft cheese; control of hole formation. This yeast...

Yeast for de-acidification (neutralization) and aroma development for mixed flora and smear cheeses. One of...

White mold especially for Tomme cheese. Produces a white, fluffy surface appearance, with a brown-yellow...