{"product_id":"penicillium-nagiovensis","title":"Penicillium Nalgiovensis (White Flat Mould)","description":"\u003cp\u003e\u003cspan\u003ePenicillium 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Store frozen. Shelf life up to 2 years if frozen. One dose for 500 litres of milk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cheese and Yogurt Making","offers":[{"title":"Default Title","offer_id":56349848437114,"sku":"\\Mouldnalgiovensis","price":6.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0468\/6777\/5644\/files\/P._nalgiovensis.jpg?v=1765986510","url":"https:\/\/www.cheeseandyogurt.co.uk\/products\/penicillium-nagiovensis","provider":"Cheese and Yoghurt Making","version":"1.0","type":"link"}