White mould is the generic name given to Penicillium Candidum. This product is a mixture of several manufacturers varieties of white mould spores (White Moulds: 1,2,3,4).
This blend of white mould spores creates a diversity among the white spores you are adding to your cheese. Each individual white mould strain provides its own specific flavour and texture characteristics to the cheese. By adding several white mould strains you will achieve a more diverse flavour in the finished cheese.
This white mould mix is suited to traditional styles of cheese such as Camembert, Brie and Triple Cream. It is fast growing and produces a thin rind (thick rinds tend to have harder and leathery surface) a that makes it also suitable for use on traditional lactic set goat and cow, ashed or non ashed cheese.
For optimum white mould growth, white mould spores should be ideally used in conjunction with Geotrichum Candidum.
Add ¼ of a ‘Drop’ mini-spoon to 4 litres of milk (basically a tip on the end of a skewer, 1 Drop Spoon = 1/64 teaspoon) at the same time the lactic starter cultures are added. This white mould mixture can also sprayed onto the surface of the cheese after salting or added to the brine. Note if adding to a spray bottle add 1% salt and allow 1 hour for rehydration.
Freeze dried powder in a screw cap bottle
In freezer (-18°C)