Penicillium Candidum (White Mould)
Penicillium Candidum is used in the production of Brie and Camembert to produce the white mould on surface ripened cheeses.
The mould powder is presented in a sterile pack & contains enough monocultured P. Candidum to process 250-300 litres of milk.
The unopened mould will keep for up to 2 years when stored in a freezer. It can be dispatched at ambient temperature for a period of up to 2 weeks and can then be refrozen at its destination if desired.
For instructions, see below:-
Download Penicillium Candidum (White Mould) PDF
GMO Status:
This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the
Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.
Allergens List for Penicillium Candidum
|
Allergen |
Yes |
No |
|
Cereals Containing Gluten |
X |
|
|
Eggs |
X |
|
|
Fish |
X |
|
|
Peanuts |
X |
|
|
Soybeans |
X |
|
|
Milk (Including Lactose) |
X |
|
|
Nuts |
X |
|
|
Celery |
X |
|
|
Mustard |
X |
|
|
Sesame |
X |
|
|
Sulphur Dioxide and Sulphites (10mg / kg) |
X |
|
|
Crustaceans And Shellfish |
X |
|
|
Molluscs |
X |
|
|
Lupins |
X |
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Customer Reviews
Very helpful and responsive seller. Thank you!
Highly effective cover for my 'brie de nuit'
Works well. My Camembert looked like little fluffy pillows!
I used a pinch of this P. candidum mould on a Coulommieres almost as soon as it arrived, and the cheeses (4 of them) are all showing a nice even covering of white furry mould. They will soon be ready to come out of the cave and be tried out. My cave does have a little contamination of P. roquefortii and hence I sometimes get small blue spots of this on my white cheese, it just enhances them - wonderful cheeses!
This worked perfectly
