Whether you are ready to experiment with your new Camembert and Brie cheesemaking kits or need to replenish your supplies, Penicillium candidum mold is a must-have on your shopping list. This particular ingredient is used to produce the white mold around bloomy-rind cheeses, aiding in the ripening process and adding a variety of subtle flavors. Neige is a strain that provides rapid growth and curd breakdown, while also supporting a slow maturation time. Penicillium candidum vegan strains are also available for those working with cashews and other vegan ingredients. With each strain being unique, try one at a time, or create a combination. These techniques are just a couple of the many fascinating aspects of the art of cheesemaking. Use one mixture to inoculate your Brie cheese cultures and add another to your Camembert cultures, creating new flavors, textures and aromas. For further variations, spray the cheese directly with the mold instead of inoculation. With each batch, keep a record of the methods you use and the different outcomes that result from the experiments. As you delve further into the world of cheese and cheesemaking, these notes can aid you in future recipes and inspire fresh ideas.
- Essential to age and flavor a variety of French goat cheeses, Brie and Camembert
- Each strain provides a subtle flavor variation
- Freeze-dried direct set/DVI-Direct Vat Inoculation
- Neige has a high proteolytic activity for quicker breakdown of curd mass
- Neige has a more moderate lipolytic activity resulting in a slower aging process
- Dilute each packet when spraying onto the cheese
- Add packet directly into the cheese culture for inoculation
- May benefit from the addition of Geotrichum candidum to maintain the stability of the rind
- Available in 2 or 10 dose packets
- Yields 100 (2 dose packet) and 300 (10 dose packet) of Baby-Brie and Camembert cheeses
- Packaged in units of 20
- Refrigerate upon delivery
- Kosher certified
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|
Shipping included within the USA and Canada.
Posted by Ben on 21st Jul 2018
The product is great! What I loved even more was the nice little touches that Steve included. He wrote a little note on the order slip and included this adorable fridge magnet business card. I now have that added gift displayed proudly on my fridge. 6/5 would order again!
So far so good!
Posted by Trista Bassett on 9th Dec 2017
I am using this in my first attempt to make vegan cashew-based cheese and everything looks like it's coming along nicely!
Posted by Michael on 6th Feb 2017
Excellent product. Prompt service.
Posted by Denis Zhuravlev on 3rd Dec 2016
So much obliged to Steve's assistance. The Neige strain is what i needed for my cams to get better. It's just perfect. Steve is very attentive and helpful in all aspects when you are buying at cheesemaker. Recommend him and going to get some other stuff from cheesemaker. Took almost 4 weeks to ship mold to Russia. It's fresh and alive.
Thank you, Steve!
Greets from Moscow. NOTE FROM STEVE: Thanks for the nice comments Denis. Even though we ship same day as ordered, some locations take longer for an order to arrive, depends on the local postal service.
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.