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Penicillium Candidum Neige Culture
For making white moulded cheeses, such as camembert or brie. Directions: 1 dose is sufficient for 100ltrs of milk. Rehydrate in cooled boiled water overnight before use. Store in refrigerator. Use the liquid solution within 3 days. If using a portion of the sachet, reseal and store the remainder in the freezer. P.Candidum should be added to the milk or put onto the surface of the cheese by dipping or spraying. Wrap the cheese when a light covering of mould has grown, after about 9-10 days, but could be sooner if warmer. The cheese must be on a rack, in a high humidity atmosphere, at around 10c, for the coat to grow.
£10.98
Description
1 dose is sufficient for 100ltrs of milk. Wrap the cheese when a light covering of mould has grown, after about 9-10 days, but could be sooner if warmer. The cheese must be on a rack, in a high humidity atmosphere, at around 10c, for the coat to grow.
Store pot in the freezer between batches.
2 reviews for Penicillium Candidum Neige Culture
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Bex –
I ordered this culture along with a number of others and they arrived very promptly. I am so pleased to find a shop in the UK that sells cultures that do not arrive out of date and useless. I have been very pleased with the service and products bought from Moorlands.
This culture worked very well although I had never used it before. It does make the cheese look much nicer than if left ‘open’. It is also a bit of a bargain as one packet will last you ages!
Fiona and Brian –
We are into making bread, wine, beer, the usual jams and pickles, so cheese was the next obvious adventure. All form our flat in the East End of London. Loving it.