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Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice white bloom on the surface of your cheeses. It is highly recommended to use this in combination with Geotrichum Candidum, which helps prevent the skin from slipping off your finished cheese. This pack contains 10 units and the dosage would be .3 units for 25 gallons of milk, therefore this pack will do 750 gallons if added directly into your milk.
For the home cheesemaker using 2-4 gallons of milk, simply add 1/16 tsp of this to the milk at the same time you add culture. Also, just a pinch of Geotricum will help to develop a great rind. When making larger batches of 50 gallons or more it is more economical to add the mold powder to 1 qt of water with 1/2 tsp of salt in an atomizer, rehydrate for 16 hours and then spray the new cheese surface. Store the atomizer in the refrigerator and it will keep for up to 60 days.
The mold powder itself will last for up to 2 years if kept frozen.
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