PC Neige (White mould is the generic name given to Penicillium Candidum)
PC Neige is a hardiest strain of white mould Spores. It suits white mould cheese such as Brie and triple cream where extra cream is added to the milk. If extra storage/ripening is required, then the white mould is hardy and survives for long periods under wrap. It produces a cheese with medium to thick rinds and medium flavour. It is fast growing very white, the felt is medium height, with high density covering. Medium to high proteolysis will make thick pastes soften during ripening. Medium lipolysis releases subtle flavor compounds from fat breakdown. It has very hardy strain.
For best white mould growth, White Mould spores should be used in conjunction with Geotrichum Candidum.
Add 1/8 of a ‘Drop’ mini-spoon to 4 litres of milk (basically a tip on the end of a skewer, 1 full Drop Spoon = 1/64 teaspoon) of mould spores directly into the milk and mix in well 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 in a screw capped bottle.
In freezer (-18°C)