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

Geo 13 10 D
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

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P Candidum Neige 10D
Penicillium Candidum Camemberti

Penicillium Candidum Camemberti, the white mold for Camembert, Brie, Cambozola, Chaorce and Valencay Cheese. Code-Xing, an Agrilac Company:  LyoPro PC is a white mould culture with very fast growth rate. It presents a medium proteolytic and medium to high lipolytic … Continued

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P Roqueforti PA, 10D
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

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PRB6, 5 Doses Blue
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

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