Description This is a very fast growing strain of Penicillium candidum mold culture that produces a thin, very white colour surface. It imparts a very mild flavour to the cheese. Due to its fast growth it protects the surface of the curd from early in the maturation so you may choose not to use geotrichum candidum which is often required for other Penicillium candidum strains. Penicillium candidum is an essential ingredient in the ripening process of white mold cheeses for its role in colouring the surface of the cheese. If you would prefer more flavour then try one of the other penicillium candidum strains we have available. This is a good choice for those new to making mold ripened cheeses. This culture is from the VELV-TOP(R) range of cultures, manufactured by Lallemand which are suitable for a vegan diet. This culture does not contain milk products. TO BE KEPT IN FREEZER
