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...

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...

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,...

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...

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,...

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...

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...

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...

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...

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...

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:...

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)...

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...

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...

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...

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...

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...

Blend of freeze dried microorganisms for soft cheese flavor. CHOOZIT ARO 21 is typically used in conjunction with CHOOZIT HA (Hafnia alvei, strain 2472). CONTAINS:Kluyveromyces lactisCandida...

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...

Brevibacterium linens: Selected strain by Biena, imparts a distinctive reddish color to the rind and has a major influence on the aroma and taste of smear-ripened cheeses. Used in washed-rind and...