This is a freeze-dried mixed blend culture containing Penicillium Camemberti and Aromatic Mesophilic Culture.
Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould cheeses such as Camembert and Brie and Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese.
Each sachet contains enough culture for 4 L of milk and the below strains; Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Penicillium candidum
Makes up to 10 batches (3.5 kg/7.7 lb) of Camembert, Brie and French Neufchatel
The White Mould Culture Blend lasts out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.