Penicillium candidum for soft cheese making - PC Ripening

Penicillium camemberti (also known as Penicillium candidum) is a white mould that reacts with the cheese surface forming a distinctive white crust and imparting a distinctive flavour. It is commonly used on soft surface-ripened cheeses such as brie and camembert.  They can also be used to make vegan cheese like vegan camembert. Starter cultures are often combined with Geotrichum candidum to control coat depth, speed of development and proteolysis.

PC Neige gives a snowy white medium to high density coat, rapid growth and intermediate breakdown.

PC Sam has anti-mucor (black mould) properties, medium mycelium height and density.  It can be used on its own or combined with another PC or GEO.

PC 12 gives good height and density and allows extended shelf-life up to 90 days due to low enzyme activity.