The mold used to ripening Camembert, Brie, Blue cheeses and Swiss Style cheeses

Sale!
Geotrichum Candidum, Liquid

Liquid Geotrichum provides a very fast acting, full coverage spectrum to your cheeses. Geotrichum Candidum GC041 liquid by Bioprox of France.  Bioprox’ liquid Geotrichum Candidum is for traditional white soft cheeses like creamy Camembert and Brie European style fat cream cheeses.  GC041 … Continued

$12.50 $11.50Select options
Sale!
Geotrichum Candidum, Powder or Liquid

Geotrichum Candidum is naturally present in dairy milk and in environment, and it is a key in the development of almost all cheeses. It influences the look, texture, and flavor of the cheese. It also neutralizes the surface acidity by … Continued

$11.25$18.65Select options
Penicillium Candidum Camemberti

Penicillium Candidum Camemberti, the white mold for Camembert, Brie, Cambozola, Chaorce and Valencay Cheese. Danisco Pencillium Candidum Neige, 10 dose pouch: Moderate proteolytic activity, light aroma, high surface density and height.   For  moderate to slow maturation time.  Very good in … Continued

$10.25Select options
Penicillium Roqueforti

Penicillium Roqueforti for development of blue, green or bluish green veins in blue cheese or Cambozola cheeses. Code-Xing, an Agrilac Company for 1000 liters/264 gallons of milk, 10 UC:  For dark blue-green veins in Danablu, Roquefort, Gorgonzola, Edelpilzkase and Stilton … Continued

$16.50$28.53Select options
Sale!
Penicillium Roqueforti PRB6, Liquid 5 Doses

This is blue-green Hyptonic Penicillium Roqueforti by Danisco.  This Penicillium Roqueforti is commonly used to make Stilton, bleu d’ Auvergne and Fourme d’Ambert style blue cheeses. Some of the properties of this Pencillium Roqueforti are: Blue-green color Enzymatic system of … Continued

$29.95 $27.75Add to cart