(2 or 10 dose)
(freeze-dried direct set/DVI-Direct Vat Innoculation)
More information on other strains coming soon. This is a white mold that is used to ripen and flavor Brie, Camembert, and a variety of French goat cheeses. 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.
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|
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Great products, great service
Posted by Kathy Denison on 13th Apr 2015
I used this to make a Brie several weeks ago, turned out with great flavor and texture. I've purchased products from Steve Shapson for years. All have been of excellent quality and he's always available for help and guidance. Also, I don't know of any other supplier who gives so much information on the individual cultures.