Commonly employed in bloomy-rind cheeses like Brie and Camembert, this classic white mold is typically chosen to achieve a moderate to slow ripening time.
Characteristics: Low proteolytic activity, Moderate-high lipolytic (aroma), low surface density and height of mycelium
Contains: Penicillium candidum
Primary Applications: Brie, Camembert
Storage Conditions: Store in the freezer
Usage Info: Approximately 1/8 tsp. added directly to 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 with 1/8 tsp. salt and 1/8 tsp. sugar) and allow solution 16 hours reactivation in water at refrigeration temperatures before use.
