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Penicillium Candidum (SAM3)

Penicillium Candidum (SAM3)

Regular price $6.50
Regular price $6.50
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4.94 33 reviews

Description

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.

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.

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4.94
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4.9 Based on 33 Reviews
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Filter Reviews:
A New England Cheesemaking Supply Company Customer
DA
10/26/2021
Dr. Amy-Caryn Redford
United States United States
Excellent Quality

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!

New England Cheesemaking Supply Company Penicillium Candidum (SAM3) Review
JB
10/23/2021
Josh B.
United States United States
Worked great!

Used to make Brie and it worked very well. Nice even growth all over the cheese.

KW
09/22/2021
KATHY W.
United States United States
Nice growth

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.

New England Cheesemaking Supply Company Penicillium Candidum (SAM3) Review
KW
09/22/2021
KATHY W.
Nice growth

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.

A
07/23/2021
Anonymous
United States United States
Made Excellent Cashew Brie

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