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
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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
Wish they delivered faster, but the product is excellent.
I made a camblue using this product. My first time using it..it was a nice mild blue flavor..enjoyed the cheese so much I've made 4 more since..also my wife loved it and she don't like blue cheese
I 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.
Triple Cream Recipe is awesome. Easy to follow. Produced a great cheese.
I've been using this for years for many of my goat and cow milk cheeses. Alway works for me.