A unique opportunity to elevate your artisanal cheeses to the next level lies in incorporating Cheese Culture's Penicillium candidum white mould. This fascinating fungus, prized for its delicate, creamy texture and subtle sweetness, is a natural fit for Brie and Camembert-style cheeses.
Penicillium candidum is a strain of mycelium that develops on rind, giving the cheese a soft, ivory-white hue with a subtle beige undertone. The mould's subtle tanginess and creamy flavor profile will add an unparalleled depth to your most discerning cheeses.
By adding this culture to your cheesemaking process, you can unlock new textures and flavors. The mould's white colouration also helps to inhibit the growth of unwanted microorganisms, allowing for a cleaner, more refined product. As with any cheese-making endeavour, patience is key - allow the mould to develop at its own pace, and enjoy the fruits of your labour when it is ready.
Whether you're a seasoned cheesemaker or just starting out, incorporating Cheese Culture's Penicillium candidum white mould will open doors to new possibilities.
