Mold & Ripening

Mold & Ripening

  • SR 3

    SR 3

    Danisco

    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...
    SKU:
    SR3
    Product Format:
    Freeze-dried Powder
  • PC SAM3

    PC SAM3

    Danisco

    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...
    SKU:
    SAM3
    Product Format:
    Freeze-dried Powder
  • PC NEIGE

    PC NEIGE

    Danisco

    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:...
    SKU:
    NEIGE
    Product Format:
    Freeze-dried Powder
  • GEO 15

    GEO 15

    Danisco

    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...
    SKU:
    GEO15
    Product Format:
    Freeze-dried Powder
  • LINENS W

    LINENS W LYO 100 DOSE

    Danisco

    Brevibacterium linens: This strain imparts moderate red/orange color to the rind of smear-ripened cheeses. Other traits of Linens W include: reasonably salt-tolerant; sensitive to pH below 6.0, growing slowly in acidic environments; grows slowly to...
    SKU:
    SR-3111-DN
    Product Format:
    Freeze-dried Powder
  • GEO 17

    GEO 17 LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3029-DN
    Product Format:
    Freeze-dried Powder
  • GEO 13

    GEO 13 LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3026-DN
    Product Format:
    Freeze-dried Powder
  • PRB 6

    PRB6 HYP 5 DOSE

    Danisco

    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...
    SKU:
    SR-5004-DN
    Product Format:
    Liquid
  • FLAV-ANTAGE GCA

    GCA FLAV-ANTAGE 2 DOSE

    Lallemand

    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...
    SKU:
    SR-3108-NJ
    Product Format:
    Freeze-dried Powder
  • PC TN VELV-TOP 2 DOSE

    PC TN VELV-TOP 2 DOSE

    Lallemand

    Delivers a thin, very white color surface at a high growth speed; produces little flavor. Larger sizes available by special order -- lead time and minimum purchase quantity may apply. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other...
    SKU:
    SR-3107-NJ
    Product Format:
    Freeze-dried Powder
  • FLAV-ANTAGE DHR

    DHR FLAV-ANTAGE 2 DOSE

    Lallemand

    Yeast for de-acidification and aroma development for mix and smeared cheeses. Produces strong fruity flavor notes. Larger sizes available by special order -- lead time and minimum purchase quantity may apply. CONTAINS:Debaryomyces hansenii USED TO MAKE:...
    SKU:
    SR-3106-NJ
    Product Format:
    Freeze-dried Powder
  • ARO21 LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3104-DN
    Product Format:
    Freeze-dried Powder
  • Penicillium roqueforti CB2

    P ROQUEFORTI CB2 LYO 5 DOSE

    Danisco

    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. Characteristic properties are the mild, but very piquant aroma,...
    SKU:
    SR-3059-DN
    Product Format:
    Freeze-dried Powder
  • P ROQUEFORTI PS LYO 10 DOSE

    P ROQUEFORTI PS LYO 10 DOSE

    Danisco

    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 roqueforti USED TO MAKE: Blue cheeses USAGE RATE: 1-2 doses...
    SKU:
    SR-3051-DN
    Product Format:
    Freeze-dried Powder
  • FR 22

    FR 22 LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3043-DN
    Product Format:
    Freeze-dried Powder
  • FR 13

    FR 13 LYO 10 DOSE

    Danisco

    Brevibacterium linens: Bright orange color, 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...
    SKU:
    SR-3042-DN
    Product Format:
    Freeze-dried Powder
  • MVA

    MVA LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3040-DN
    Product Format:
    Freeze-dried Powder
  • PLA

    PLA LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3039-DN
    Product Format:
    Freeze-dried Powder
  • ARN

    ARN LYO 10 DOSE

    Danisco

    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...
    SKU:
    SR-3038-DN
    Product Format:
    Freeze-dried Powder
  • LR

    LR LYO 10 DOSE

    Danisco

    Brevibacterium linens: Light orange color, high aromatic potential. Minimum pH for growth: 6.0. Minimum growth temperature 60ºF. CONTAINS: Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional...
    SKU:
    SR-3033-DN
    Product Format:
    Freeze-dried Powder