Penicillium Candidum (ABL)
Penicillium Candidum (ABL) is a classic white mold powder used to ripen and flavor cheese. This mold powder provides low proteolytic activity, moderate lipolytic (aroma), low surface density and height and is used to achieve a moderate-slow ripening time.
This mold powder is great for Brie, Camembert and Italian style cheese like Robiola. It is also ideal for goat cheese such as Crottin, Valencay and St Maure.
- Penicillium Candidum (ABL)
Store in the freezer
40-80 gallons of milk when adding directly to milk
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Adding Directly to Milk
Add 1/8 tsp to 1-5 gallons of milk at the same time you add culture. In addition, a pinch of Geotricum will help to develop a good rind.
Spraying on Cheese Surface
For large batches of cheese, it is more economical to apply the mold powder with an atomizer.
Add the following ingredients to an atomizer (spray bottle) and set in a refrigerator overnight before use.
- 1/8 tsp Penicillium candidum
- 4-8 oz Non-chlorinated water
- 1/8 tsp salt
- 1/8 tsp sugar
After use, store the atomizer solution in the refrigerator, it will keep for 60 days.
When applying mold powders with an atomizer, the moisture, temperature, and air circulation must be monitored to avoid a wet cheese surface.
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