HP6 is a traditional white mold used in the creation of bloomy-rind cheeses like Brie and Camembert. Typically chosen to achieve a moderate to fast ripening time.
Characteristics: High proteolytic activity, Moderate lipolytic (aroma), Moderate surface density and height.
Contains: Penicillium candidum
Primary Applications: Brie, Camembert
Storage Conditions: Store in the freezer
Usage Info: Approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk. If spraying it on, dilute 1/8 tsp. in 4-8 oz. buffered water (8 oz. non-chlorinated water with 1/8 tsp. salt and 1/8 tsp. sugar); allow 16 hours reactivation in water at refrigeration temperatures before using.