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  • Penicillium Candidum mold for making Camembert and Brie

Penicillium Candidum - ABL

$14.97
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Product Description

 

(10 dose)

(freeze-dried direct set/DVI-Direct Vat Innoculation)

ABL is a traditional strain of Penicillium candidum. This is perfect for thin rinds in Brie and Camemberts. This can be used on its own or combined with other Penicillium Candidum strains. 

Each strain will offer a slightly different flavor profile.

Each packet will make approximately 100(2 dose)-300(10 dose) Camembert/Baby-Brie cheeses.

You may also need to use Geotrichum Candidum. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk.

See Kosher Cert at Molds.

Spec Sheet

You can directly innoculate the milk or spray this mold onto your cheese using this convenient Small Spray Bottle on our Supplies page. Cheese Making Hobby

Note: It may be a bit undaunting as to which strain of PC you use to make your favorite bloomy rind cheese. Experimenting with different strains will result in slightly different flavor. Blending two strains together will also result in a slightly different flavor. Though subtle, it is fun to try new strains and techniques. Directly inoculating the milk vs spraying the PC onto the cheese will produce slightly different results. .The higher the proteolytic activity the faster the protein breakdown, i.e. the faster the curd mass will breakdown and get soft/runny. The higher the lipolytic activity the faster the mold will break down the fat and produce the free fatty acid flavors.  i.e. the faster the flavor will develop. The * represents the speed of this activity.

 

strain proteolytic activity at 12c(53.6f) lipolytic activity at 12c(53.6f) fatty acids
ABL ** *** ***
VS ** ** *
Neige **** ** *
HP 6 **** *** *
Sam 3 **** **** *

 

Shipping included within the USA and Canada.

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