Description White Mold Powder available packaged in a tube or a sachet, The tube has sufficient quantity for approx. 250 litres of milk while the sachet has sufficient quantity for approx. 1,000 litres of milk depending on the recipe. This is a fast growing very dense white strain of Penicillium candidum mold culture that produces a medium cowshed aroma and garlic 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 flavor and texture, as well as protection against contaminants. It works particularly well when paired with Geotrichum candidum at a ratio 4:1. It grows from a minimum temperature of around 5 degree Celcius with an optimum range of 20 to 30 degrees Celcius. This is a CHR HANSEN product. See also PCC2 for goats and sheep milk and PCR for a traditional French camembert flavour.
