Penicillium Camemberti

Be the first to review this product

Availability: In stock

$9.99

Penicillium Camemberti

More Views

Share: FB

Details

White mold spores used for making Camembert and Brie cheeses. These mold spores start growing from the outside - in, creating a white crust before infusing the interior and creating a soft and creamy consistency with a distinctive aroma. 

Penicillium Camemberti (also known as Penicillum candidum or Penicillium casseiolum) are essential in the ripening process of cheeses with white surface mold such as Camembert and Brie cheeses.  Pecillum Camemberti contributes to ripening of your cheese in the following ways:

  • Characteristic appearance of the cheese
  • Flavor and texture
  • Protects the cheese surface against contaminants
  • Contains freeze-dried fungus Penicillium Camemberti
  • Three packets; each packet contains enough culture for 2 gallons of milk
  • Shelf-life is up to 24 months when stored in the freezer

 

Ingredients: Freeze dried Penicillium candidum ripening cultures, sugar

This product contains no GMO ingredients.

Instructions for Use:

  • Add contents of packet to 2 gallons of milk at the time and temperature stated in your recipe

 

Allergen Information: Contains dairy from the culture growing media.

Questions on Penicillium Camemberti

Sort by Ascending

3 Item(s)

per page
  • From Julia at 3/30/13 9:17 PM
    • Hello, I have recently started culturing my own vegan cashew cheese, and I have been looking into traditional cheese-making to see how I might develop the flavours and rinds of the cheeses. I was wondering if the contents of this packet contain dairy or are grown on dairy? Thanks very much for your help!
    • Yes, the packet contains dairy.
    • Do you find this question helpful?  Yes   No
  • From Emoke Robinson at 12/5/12 8:25 AM
    • How many packets come in the box? How many ounces the whole box?
      Thanks
    • This item is a single packet. The culture is sold based on "activity" which is 0.15U, the weight of the culture (including packaging) is slightly less than .25 ounce and will culture up to 2 gallons of milk.
    • Do you find this question helpful?  Yes   No
  • From Jack Lamm at 5/7/12 8:40 PM
    • hello, I want to know how long it can stay without hurting the envelope of "Penicillium Camenberti" without refrigeration ?
    • It should last 3-4 weeks at room temperature, but we advise refrigeration to make sure it's not getting too warm, especially during the summer months.‚Äč
    • Do you find this question helpful?  Yes   No

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Penicillium Camemberti

How do you rate this product? *

  1 2 3 4 5
Price
Value
Quality

Video Testimonials & Reviews



Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address