Classic white mold with anti-mucor properties, helping inhibit black mold. Used in bloomy-rind cheeses such as Brie and Camembert. Generally used to achieve fast ripening time with high aroma.
Characteristics: High proteolytic activity, High lipolytic (aroma), low surface density and medium 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.
