Dairy Connection - Mold and Aroma Developing Cultures

Supplies for the Original & Hobbist Cheesemaker

We will be closed on the following dates:

Friday 7/4 for Independence Day
Friday 7/25 attending ACS Conference
Monday 9/1 for Labor Day

NOTE: Due to vacation schedules all Priority Mail orderes received after 3:00 pm Central Time on Wednesday July 9th will ship on Tuesday July 15th. All non Priority Mail orders will ship on Monday July 14th.

Dairy Connection offers a variety of mold cultures for the home and commercial cheese maker. These mold cultures will enhance the appearance, aroma, texture and flavor of your traditional or non-traditional type cheeses.

All culture and mold orders will be shipped to arrive in 2 days to assure product quality. Any other method may reduce the quality of the product due to temperature abuse. Click here for more information on our shipping policies.

Microorganism	Description	Price
Penicillum candidum	Freeze-dried mold spores for use in surface ripened cheeses such as Brie, Camembert, Colommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture. Suggested usage rate approximately 1/8 tsp added directly to the milk for 1-5 gallons. If spraying it on dilute at a rate of 1/8 tsp per 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use. Recommend to store in an airtight container in the freezer or refrigerator. Small packet contains approximately 8 x 1/8 tsp Large packet contains approximately 16 x 1/8 tsp. VS - General use - mild flavor Neige - Higher flavor - recommended for goat cheese	P. candidum "VS" Small: $4.10 Quantity: P. candidum "Neige" Quantity:
P. roqueforti	PV Direct "10 dose" freeze dried P. roqueforti is a very fast growing blue mold culture. Produces an intense dark blue-green marbled interior with a piquant aroma and creamy texture. Use for blue mold cheese such as Danablu, Roquefort and Gorgonzola. Approximately 1 tsp per pouch. Use approximately 1/16 to 1/8 tsp per 1-3 gallons milk.	PV Direct: $25.70 Quantity:
Geotrichum candidum	A key agent in the ripening of cheese. Used in combination with other molds. Grows rapidly on cheese surface first and aids in the formation of Penicillium candidum and Brevibacterium linens that need a neutral environment. Produces a thick, velvety surface cover with mimimal enzyme activity. Suggested usage rate approximately 1/8 tsp added directly to the milk for 8-10 gallons. If spraying it on dilute at a rate of 1/8 tsp per 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use. Recommend to store in an airtight container in the freezer or refrigerator. Small packet contains approximately 8 x 1/8 tsp. Large packet contains approximately GEO 17 - Mold like appearance - Very mild flavor and aroma GEO 15 - Yeast like appearance - Mild flavor and aroma GEO 13 - Mold like appearance - Intermediate flavor and aroma	G. candidum Quantity:
Corynebacteria	Known as the "red cultures" in cheesemaking. Used for the production of an orange/yellow surface color formation on cheese. Produces a characteristic "sulphur" aroma associated with such cheeses as Limburger, Brick and other washed rind and smear cheeses. Main application is spray on. Dilute by sprinkling a small amount of powder in 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). Allow 16 hrs. reactivation in water at refrigeration temperatures before use. Can be inoculated directly into the milk by sprinkling a small amount. One vial will innoculate up to 100 gallons of milk. Recommend to store in an airtight container in the freezer or refrigerator. LR Brevibacterium linens - Orange color SR3 Brevibacterium linens - Orange color (Less aromatic than LR)	LR Price: $4.75 Quantity: SR3 Price: $4.75 Quantity:

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