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
- bloomy rind cheese
- goats milk
Fast shipping and excellent quality! We have a lovely camembert cheese ripening now and can't wait to try it. There is a lovely white fuzzy mold on the outer rind and that showed up in days over the entire cheese. There is enough mold in the package to make many more of these and I can't wait! Thank you for a wonderful product!
Used to make Brie and it worked very well. Nice even growth all over the cheese.
Used this to make goat cheese with ash. I have great white growth on the cheese. Took over the ash covering between day 3 and 5. This was my first time doing bloomy rind cheese. I think it turned out great. Can't wait for the taste test.
Used this to make goat cheese with ash. I have great white growth on the cheese. Took over the ash covering between day 3 and 5. This was my first time doing bloomy rind cheese. I think it turned out great.
The penicillium grew quickly and gave my cashew brie a nice mushroom-y rind. The amount of mold in each purchase is enough to make many cheeses. Great value