Penicillium Candidum (SAM3)
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.
- Penicillium Candidum (SAM3)
Store in the freezer
- 2 DCU
- 10 DCU
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
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
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.
- Q & A
- Related Recipes
Worked like a charm
Worked as described and good product!
Always reliable for my camembert!
Th e aged goat milk cheese I made had the finish of a white coating on the outside thanks to this product. It tasted a little like mushrooms to me. All in all the cheese was a big hit
P. candidum does honest job
I have used this mold for brie, camembert, chevre, camblu, triple cream, and it has always performed beautifully.
my first Brie
I have just tasted my first Brie, and thanks to this ingredient and to your good tips, it was a brie-lliant succes.