Penicillium candidum

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

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,...

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...

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...

Delivers a thin, very white color surface at a high growth speed; produces little flavor. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: 3 to...