Penicillium candidum

Penicillium candidum

Freeze-dried mild spores for use in surface-ripened cheeses such as Brie, Camembert, Collommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture. Growth rate and mold appearance varies slightly between different strains.

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ABL

Classic strains of penicillium candidum: medium density and height of mycelium; low proteolysis and moderate-high lipolysis.

HP6

Classic strains of penicillium candidum with medium density and height of mycelium, strong proteolysis and moderate-strong lipolysis.

Neige

Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis.

PC TN VELV-TOP (Lallemand)

Delivers a thin, very white color surface at a high growth speed; produces little flavor.

SAM3

Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis.

VB

Classic strains of penicillium candidum: medium density and height of mycelium with strong proteolysis and moderate-low lipolysis.