Penicillium Candidum (ABL)
Penicillium Candidum (ABL) is a classic white mold powder used to ripen and flavor cheese. This mold powder provides low proteolytic activity, moderate lipolytic (aroma), low surface density and height and is used to achieve a moderate-slow ripening time.
This mold powder is great for Brie, Camembert and Italian style cheese like Robiola. It is also ideal for goat cheese such as Crottin, Valencay and St Maure.
Penicillium Candidum (ABL)
Penicillium Candidum (ABL) is a classic white mold powder used to ripen and flavor cheese. This mold powder provides low proteolytic activity, moderate lipolytic (aroma), low surface density and height and is used to achieve a moderate-slow ripening time.
This mold powder is great for Brie, Camembert and Italian style cheese like Robiola. It is also ideal for goat cheese such as Crottin, Valencay and St Maure.
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Description
Penicillium Candidum (ABL) is a classic white mold powder used to ripen and flavor cheese. This mold powder provides low proteolytic activity, moderate lipolytic (aroma), low surface density and height and is used to achieve a moderate-slow ripening time.
This mold powder is great for Brie, Camembert and Italian style cheese like Robiola. It is also ideal for goat cheese such as Crottin, Valencay and St Maure.
