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.
- Q & A
- Related Recipes
- New England
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
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.
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.
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.