White mold especially for Tomme cheese. Produces a white, fluffy surface appearance, with a brown-yellow underside tending toward a dark brown. Good resistance to salt under 2%. Often used with traditional raw milk cheese.
- Trichothecium Domesticum (cylindrocarpon sp.)
Store in the freezer
Kosher certificate available upon request
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Adding Directly to Milk
Add 1/16-1/8 tsp to 2 gallons of milk at the same time you add culture.
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 Mycodore
- 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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