Versatile Use: Specifically formulated for Brie and Camembert production, this culture is also suitable for creating the characteristic white mould on surface-ripened cheeses, providing versatility in cheese-making applications.
Convenient Packaging: Presented in a sterile pack, this Penicillium Candidum Cheese Culture contains enough monocultured P. Candidum to process 250-300 litres of milk, ensuring ease and efficiency in cheese production.
Flexible Dispatch: This culture can be dispatched at ambient temperature for up to 2 weeks, allowing for convenient shipping and storage options. If desired, it can be refrozen at its destination for future use.
Extended Shelf Life: The unopened mould powder can be stored for up to 2 years in a freezer, offering long-lasting freshness and flexibility for multiple cheese-making projects.
Temperature Tolerance: This Penicillium Candidum Cheese Culture can withstand ambient temperatures for up to 2 weeks during transit, offering flexibility in shipping and ensuring its efficacy upon arrival for use in cheese production.
The ideal location for this product would be in professional kitchens or cheese shops where skilled cheese makers are willing to invest in high-quality, authentic mould cultures and starter cultures to enhance their craft.
