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Penicillium Candidum (SAM3)

Regular price $5.95
SKU: C80-2 Dose
15
Penicillium Candidum (SAM3)

Penicillium Candidum (SAM3)

Regular price $5.95
SKU: C80-2 Dose
15
  • Select Size2 Dose
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Description

Penicillium Candidum, white mold powder, is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of other French Goat Cheeses. It produces a nice, white bloom on the surface of your cheese.

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.

Details

Ingredients

  • Penicillium Candidum (SAM3)

Storage
Store in the freezer

Size

  • 2 DCU
  • 10 DCU

Yield
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

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 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.

Cheese Making Bundle

Penicillium Candidum (SAM3)

Item# C80-2 Dose

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  • Reviews (15)
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P
03/02/2018
Podge

Works Great!

Always reliable for my camembert!

MB
01/16/2018
maggie b
MS - Mississippi

Lovely finish

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

C
06/30/2017
catchee
CT

P. candidum does honest job

I have used this mold for brie, camembert, chevre, camblu, triple cream, and it has always performed beautifully.

DI
03/27/2017
dan in quebec

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.

A
07/01/2016
adventuresome
California

Remarkably easy

Never done this before, but just putting the cheese in a big covered pot(for moisture) and setting it on the basement floor(for temperature) created the right environment to make a beautiful cheese - easy peasy!