Penicillium Candidum (SAM3)
Description
Penicillium Candidum (SAM3) is a white mold powder used to ripen and flavor cheese. This mold powder provides moderate proteolytic activity, moderate lipolytic (aroma), medium surface density and height, and is used to achieve a moderate-fast ripening time. Best known to deter the growth of mucor, but it can give a slight ammoniated taste. Can be combined with other penicillium candidum to reduce the chances of contamination.
It is highly recommended to use this mold powder in combination with Geotrichum Candidum, to help prevent the skin from slipping off your finished cheese.
Details
Ingredients
- Penicillium Candidum (SAM3)
Storage
Store in the freezer
Size
- 2 DCU
- 10 DCU
Yield
When adding 1/8 tsp directly to 4-8 gallons of milk
- 2 DCU packet | 8-16 gallons of milk
- 10 DCU packet | 40-80 gallons of milk
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Adding Directly to Milk
Add 1/16 tsp to 2-4 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.
Cheese Making Bundle
Penicillium Candidum (SAM3)
Item# C80-2 Dose
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
- cheese
- rind
- Camembert
- mold
- Pen Candidum
- Triple Cream Recipe
- Alway
- inoculate
- many
- side
United StatesI had made Brie before using another suppliers Pen and Geo Candidum mix resulting in a very mediocre result. Got some of the "Moo's" Pen Candidum and used it straight without any Geo. The bloomy rind started to appear within 3-4 days after fully dry, it has progressed beautifully creating a nice external bloomy crust AND there is absolutely no slippage. The cheese body had broken on one side to a limited degree when I was flipping to drain the whey and the subsequent rind is holding it together. I'm letting the cheese mature fully. The Pen Candidum is a great product.
United StatesTriple Cream Recipe is awesome. Easy to follow. Produced a great cheese.
United StatesI've been using this for years for many of my goat and cow milk cheeses. Alway works for me.
United StatesWow so fun. It is a great inoculate. Seems to be aging to a white mold as it should I trust these products
United StatesGreat company, great product. My Camembert has the cutest white rind I've ever seen.
