Penicillium Candidum (NEIGE)
Penicillium Candidum (NEIGE) is a classic white mold powder used to ripen and flavor cheese. This mold powder provides moderate proteolytic activity, low lipolytic (aroma), high surface density and height. This is a great choice when a moderate-slow ripening time is desired with a low aroma.
- Penicillium Candidum (NEIGE)
Store in the freezer
- 2 DCU
- 10 DCU
When adding 1/8 tsp directly to 1-5 gallons of milk
- 2 DCU packet | 8-16 gallons of milk
- 10 DCU packet | 40-80 gallons of milk
Kosher certificate available upon request
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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.
- Q & A
- Related Recipes
- mold powder
I’m allergic to milk, but I find that I can make some really convincing cheeses out of cashews. The Full of Plants website has great recipes for dairy-free cheeses. This mold powder may have traces of dairy in it, but I use just 1/16 tsp in a big batch of 4 cups of cashews, and that’s not enough to set off my allergy. Here’s a photo of the mold just starting to grow on a cashew-based camembert.
Being from Canada, I was a little unsure about ordering this product online, however upon my first use of these little guys they are alive and well which is a testament to their quality. Works exactly as expected and I am thrilled to have a source of cultures that I can rely on.
I just made my first goat cheese with this white mold 2 and a half weeks ago, and what a beautiful bloom! I am aging the cheese in a mini fridge set on the warmest setting and it took almost a week before I started seeing a little bit of fuzz. But after two weeks, there was a nice thick layer. I bet in warmer conditions it would bloom faster. I can't wait to try it! The cheese has a nice mushroomy aroma.
I use this for my aged bloomy rind raw goat cheese. It's great!