Danisco

MY 800 is a thermophilic culture blend used in specialty fermented milks, soft cheeses, semi-hard cheeses, and Reblochon-type cheeses. This blend offers quick acidification to pH 4.70-4.60 and then,...

White mold esp. for Tomme cheese; white, fluffy surface appearance with brown-yellow underside tending toward a dark brown and producing oval spores. CONTAINS: Trichothecium domesticum...

Antimicrobial that inhibits and controls growth of yeasts and molds with no activity on bacteria/starter cultures. High efficacy at very low concentration. Natamax®/DCI Mold Inhibitor is minimum...

CB2 is a blue mold culture with medium growth rate. It presents medium proteolytic and medium to high lipolytic activity. Cheeses produced with CB2 have a light blue-green marbled interior...

PA is a blue mold culture with a very fast growth rate, mild blue taste and a dark-green color. Results in a mild cheese and can be mixed with PV. Long shelf life, e.g. Danish blue and...

PJ  is a blue mold culture with a fast growth rate, a typical blue flavor and a middle-green color. Often mixed with PV. No unbound moisture, long shelf life, e.g. Edelpilz or Roquefort...

PS is a blue mold culture with a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6). CONTAINS:Penicillium...

PV has a very fast growth rate, strong blue flavor and a blue-green color. PV results in a very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type blues. This product has...

Classic strains of penicillium candidum: medium density and height of mycelium; low proteolysis and moderate-high lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other white...

Classic strains of penicillium candidum with medium density and height of mycelium, strong proteolysis and moderate-strong lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie,...

Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie,...

Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie and various white bloomy rind...