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Mycodore

Mycodore

Regular price $28.75
Save 10% Sale price $31.95 Regular price $28.75
Save 10% Sale price $31.95 Regular price $28.75
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Description

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.

Details

Ingredients

  • Trichothecium Domesticum (cylindrocarpon sp.)

Storage
Store in the freezer

Size
5 DCU

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 1/16-1/8 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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4.75
Customer Reviews
4.8 Based on 4 Reviews
5 ★
75% 
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4 ★
25% 
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GN
01/15/2022
Ginny N.
United States

Works every time!

I had never used any molded cheeses before, but I always buy from New England Cheese making. I made the Mountain style Tomme recipe here too. I got a nice thin fuzzy white coat. (I didn't dry my Tomme dry for long enough, but I'll post a picture once the natural rind develops). Can't wait to make more recipes from Jim

K
10/08/2020
Katie
United States United States

A nice addition for natural rinds

This seems to compliment my regular cellar molds and helped develop a beautiful patina on my tomme-style cheese. I'm still developing my "terroir" in my New England cellar, and this is a nice addition. The cheese in the photos is at three months.

New England Cheesemaking Supply Company Mycodore ReviewNew England Cheesemaking Supply Company Mycodore Review
WR
08/09/2020
William R.
United States United States

Worked great

I used this for the first time to make the spice infused cheese from a recipe on this site. During the two month aging period, the mycodore formed a beautiful rind.

New England Cheesemaking Supply Company Mycodore Review
A New England Cheesemaking Supply Company Customer
KR
06/24/2020
Kathy R.
United States United States

Hoped it would grow a little faster

I got this to make an Appenzeller because I wanted to have a rind with little to no mucor. Still ended up with quite a few patches, but hoping the mydocore will crowd it out.

New England Cheesemaking Supply Company Mycodore Review