Penicillium Candidum (VB)
Penicillium Candidum (VB) is a classic white mold powder. This mold powder provides high proteolytic activity, low lipolytic (aroma), moderate surface density and height and is generally used to achieve a moderate-fast ripening time.
This is a good for cheese that requires a gooey texture, without an overwhelming flavor. It is also good for cheese with a high-fat content, such as Double and Triple Creme.
This mold powder also works well in conjunction with other P. Candidum strains.
- Penicillium Candidum (VB)
Store in the freezer
40-80 gallons of milk when adding directly to 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
- cheese cave
I used this while making my first brie and couldn't be happier, after only a few days in my cheese cave the entire surface was covered in thick fluffy mold.