Description This is a fast growing very dense white strain of Penicillium candidum mold culture that produces strong traditional French Camembert flavour. It is an essential ingredient in the ripening process of white mold cheeses for its role in colouring the surface of the cheese, and contributing to the flavour and texture, as well as protection against contaminants. It works particularly well when paired with Geotrichum candidum at a ratio 4:1. 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
