Penicillium Candidum (White Mould) spores are an essential ingredient in the ripening process of cheeses with white surface mould such as Brie, Camembert, Coloumiers  and  Saint Maure.

Penicillium Candidum plays a large part in producing the final flavour and texture of the cheese as well as providing a protective barrier against contaminants.

Dosage: 1/4 teaspoon per 10 litres of milk (Each sachet Will dose up to 50 litres of milk).

*** Refrigerate as soon possible after delivery ***

Storage: Will remain viable for 12 months or more if stored in the freezer.