Artisan DIY Cheese Making PENICILLIUM CANDIDUM White Mold Powder For Making Brie and Camembert Cheeses

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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.

CONTAINS: Penicillium Candidum

YIELD: When adding directly to the milk, using 1/8tsp for 4-8gallons, this packet contains enough powder to do 40-80 gallons of milk.

DIRECTIONS: For the home cheesemaker using 2-4 gallons of milk, simply add 1/16 teaspoon 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 1qt of water with 1/2 teaspoon 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.

STORAGE: Store in the freezer. Mold powder will last up to 2 years when stored properly.

NOTE: This product is Certified Kosher OU.

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