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Description
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 1000 liters milk (2200 lbs.) Stabilized Brie: 5-8 doses per 1000 liters milk (2200 lbs.)
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO
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