Mold Powders are for making surface-ripened cheeses or interior mold-ripened cheeses.
They develop rapidly, ensure a good ripening, and produce a good flavor. This is in powdered form and
needs to be stored in the freezer where they will keep for 2 years.
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| CS380 |
Geotricum Candidum
- For use with Penicillium Candidum in a ratio of 1 part Geotricum to 5 parts p.candidum.
White to cream color, influencing appearance, structure & flavor of Brie, Camembert & a variety of goat
cheese. On other cheeses it helps neutralize the surface & stimulates development of flora such as
B.linens. This is what you need to prevent the skin from slipping of your cheese. Instructions included. |
| CS370 |
Penicillium Candidum
- Used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of goat cheese. It produces a white bloom on
the surface and is highly recommended to use together with G. Candidum, which helps prevent the skin from slipping off
your finished cheese. Instructions included. |
| CS375 |
Penicillium Roquefort
- Blue mold that is used to ripen and give flavor to Blue, Gorgonzola, and Stilton type cheeses.
One packet will go a long way! Instructions included. |
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Mold Powders
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