Mold & Ripening

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 bloomy-rind cheeses USAGE RATE: Camembert: 3-5 doses per...

Mold-like appearance, very mild flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium...

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, other white bloomy-rind cheeses USAGE RATE: Camembert:...

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, other white bloomy-rind cheeses USAGE RATE: Camembert: 3-5...

PLA is a complex blend for aspect and flavor of the mixed surface flora of mainly European-style cheeses. Makes a nice wash for Raclette, Alpine styles, Tomme. CONTAINS:Brevibacterium aurantiacumArthrobacter nicotianaeDebaryomyces hanseniiGeotrichum...

Brevibacterium linens: Bright orange color, less aromatic than LR. Minimum pH for growth: 5.0. Minimum growth temperature 40ºF. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional...

Yeast for flavor and neutralization (de-acidification) in soft cheese; control of hole formation. Rapid neutralization capability, aroma development and enzymatic activity. KL71 is compatible with other desirable flora during cheesemaking. Kluyveromyces...

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 cheeses USAGE RATE: Camembert: 3-5 doses per 1000 liters...

Yeast-like appearance, mild flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium candidum...

Specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory). CONTAINS:Brevibacterium aurantiacumArthrobacter nicotianaeGeotrichum...

Adjunct culture for aroma and texture development in Tomme-style/mixed surface flora cheeses. CONTAINS: Staphylococcus xylosus II USED TO MAKE: Tomme-style cheeses, mixed surface flora cheeses. USAGE RATE: 2 Doses per 1000 liters milk (min) KOSHER...

Classic strains of penicillium candidum: medium density and height of mycelium with strong proteolysis and moderate-low lipolysis. CONTAINS: Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: Camembert: 3-5...

Yeast for flavor and aroma in soft cheese; rapid neutralization capability, strong aroma development and enzymatic activity. Compatible with other desirable flora during cheese maturation. CONTAINS: Candida utilis USED TO MAKE: Washed-rind cheeses such...

PRB6 is a liquid-form penicillium roqueforti with a very fast growth rate, strong blue flavor and a blue-green color. Please note that liquid format generally has a shorter shelf life than freeze-dried format. CONTAINS:Penicillium roqueforti USED TO...

Mold-like appearance, intermediate flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium...

GCA delivers an intermediate, white color surface. Produces sulfur compounds and fruity (apple) flavor notes.  Larger sizes available by special order -- lead time and minimum purchase quantity may apply.  CONTAINS: Geotrichum candidum USED TO...

Brevibacterium linens: Bright orange color, high aromatic potential, fast growth. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio USAGE RATE: Usage varies...

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 (cylindrocarpon sp.) USED TO MAKE: Tomme-style cheeses, mixed surface...

Blend of freeze dried microorganisms for soft cheese flavor. CHOOZIT ARO 21 is typically used in conjunction with CHOOZIT HA (Hafnia alvei, strain 2472), which has special shipping requirements. Please call to order CHOOZIT HA. CONTAINS:Kluyveromyces...

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 recently been modified to be gluten-free, with no changes in...