Penicillium Candidum (white mould)
The mould powder is presented in a sterile pack, containing enough monocultured P. Candidum to process 250-300 litres of milk. It is used in the production of Brie and Camembert and for the production of the white mould on surface ripened cheeses.
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
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
Always a good service