PENICILLUM CANDIDUM DOSE FOR 10 LT.

Penicillium Candidum (or Penicillium Camemberti) is used to make white mold cheeses, for example Camembert, Brie, soft blue cheese with a white rind, goat cheese and whey (sour milk) cheese. Penicillium Candidum helps create the characteristic white mold cheese appearance and protects the surface from unwanted molds such as Mucor and green mold.
Thanks to its proteolytic and lipolytic properties, it helps the development of the typical flavoring components, improves the structure of the cheese and promotes the ripening process.

During cheese ripening, Penicillium Candidum, like all noble molds, needs a constant temperature between 10 and 15°C and humidity between 95% and 100%. Under these conditions, mold will begin to develop between the 7th and 15th day, depending on the temperature and humidity. Once the mold has entirely covered the surface of the cheese, it is recommended to store the product in the refrigerator at +4°C.