Mycodore serves as a white mold ideal for Tomme-style cheeses, St. Nectaire, and other comparable mixed surface flora cheeses. Widely employed in traditional raw milk cheeses, it imparts a distinctive appearance, featuring a white, fluffy surface with a brownish-yellow underside that tends toward a dark brown hue. Mycodore also contributes to the production of oval spores.
Contains: Trichothecium domesticum (cylindrocarpon sp.)
Primary Applications: Tomme-style cheeses, St. Nectaire, other similar mixed surface flora cheeses.
Storage Conditions: Store in the freezer
Usage Info: If spraying on (recommended), dilute by sprinkling one small pinch (less than 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 buffered water at refrigeration temperatures before use. If inoculating milk directly, sprinkle a small pinch (less than 1/8 tsp.) into 2 gallons milk.