White Mold

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. It is highly recommended to use this in combination with Geotrichum Candidum, which helps prevent the skin from slipping off your finished cheese.

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

DIRECTIONS:

• For the home cheese maker 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 Candidum 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, re-hydrate 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
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• Store in the freezer. Mold powder will last up to 2 years when stored properly.

NOTE: This product is Certified Kosher OU