Penicillium nalgiovensis - freeze-dried ripening culture. White yeast used for pressed cheeses. Good adherence on cheese, inhibits the mucor's development. Produces a white, flat mould that adheres well to the rind. Used on cheeses such as Saint-Nectaire, Cantal and certain Tomme-type cheeses.
Store frozen. Shelf life up to 2 years if frozen. One dose for 500 litres of milk.
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