Mold & Aroma Cultures

Corynebacteria

Known as the "red cultures" in cheesemaking. Used for the production of an orange/yellow surface color formation on cheese. Produces a characteristic "sulphur" aroma associated with such cheeses as Limburger, Brick and other washed rind and smear cheeses.

Main application is spray on. Dilute by sprinkling a small amount of powder in 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). Allow 16 hrs. reactivation in water at refrigeration temperatures before use. Can be inoculated directly into the milk by sprinkling a small amount. One vial will innoculate up to 100 gallons of milk.

Recommend to store in an airtight container in the freezer or refrigerator.

• LR Brevibacterium linens - Orange color
• SR3 Brevibacterium linens - Orange color (Less aromatic than LR)

Geotrichum candidum

A key agent in the ripening of cheese. Used in combination with other molds. Grows rapidly on cheese surface first and aids in the formation of Penicillium candidum and Brevibacterium linens that need a neutral environment. Produces a thick, velvety surface cover with mimimal enzyme activity.

Suggested usage rate approximately 1/8 tsp added directly to the milk for 8-10 gallons. If spraying it on dilute at a rate of 1/8 tsp per 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use.

Recommend to store in an airtight container in the freezer or refrigerator.

Small packet contains approximately 8 x 1/8 tsp.
Large packet contains approximately

• GEO 17 - Mold like appearance - Very mild flavor and aroma
• GEO 15 - Yeast like appearance - Mild flavor and aroma
• GEO 13 - Mold like appearance - Intermediate flavor and aroma

P. roqueforti

PV Direct "10 dose" freeze dried

P. roqueforti is a very fast growing blue mold culture. Produces an intense dark blue-green marbled interior with a piquant aroma and creamy texture. Use for blue mold cheese such as Danablu, Roquefort and Gorgonzola. 

Usage rate:    1/8 tsp per 2-4 gallons milk

Penicillum candidum

Freeze-dried mold spores for use in surface ripened cheeses such as Brie, Camembert, Colommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture.

Suggested usage rate approximately 1/8 tsp added directly to the 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 w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use.

Recommend to store in an airtight container in the freezer or refrigerator.

Small packet contains approximately 8 x 1/8 tsp
Large packet contains approximately 16 x 1/8 tsp.

• VS - General use - mild flavor
• Neige - Higher flavor - recommended for goat cheese