Cheese Mold Powders
$20.00
Quantity
- Penicillium Candidum is a classic white mold powder used to ripen and flavor cheese. This mold powder provides low proteolytic activity, moderate lipolytic (aroma), low surface density and height and is used to achieve a moderate-slow ripening time. This mold powder is great for Brie, Camembert and Italian style cheese like Robiola. It is also ideal for goat cheese such as Crottin, Valencay and St Maure.
- Geotrichum Candidum is often used in conjunction with Penicillium Candidum in soft bloomy-rind cheeses such as brie and camembert to add a creamy texture and white color to the rind during the ripening process.