Milky White Mould Culture for Camembert & Brie, 250-300 L

White Mould Culture – Make Your Own Camembert and Brie at Home

With the Milky White Mould Culture, you can easily make your own Camembert, Brie, or other bloomy-rind cheeses. Dissolve the culture in saltwater and add it directly to the cheese milk, or spray it onto the shaped cheese wheels. The culture works with cow's, sheep's, or goat's milk, making it ideal for anyone experimenting with different types of farmhouse cheese.

The special Penicillium candidum mould is responsible for the distinctive flavour and gives the cheese a fresh, mushroom-like aroma along with the classic white rind. Thanks to the simple saltwater application, this culture is easy to handle even for beginners in home cheesemaking.

Overview:

• Makes homemade Camembert and Brie possible
• Easy to use by dissolving in saltwater
• Works with cow's, sheep's, or goat's milk
• Gives the cheese a fresh, mushroom-like aroma
• Forms the classic white bloomy rind
• Sufficient for 250-300 litres of milk

Technical Data:

• Composition: Penicillium candidum
• Yield: approx. 250-300 litres of cheese milk per pack
• Application: dissolve in saltwater, add to milk or spray onto the cheese

Delivery Contents:

1x Milky White Mould Culture

Questions & Answers:

How do I use the white mould culture?
Dissolve the culture in saltwater first, then add a small amount to the cheese milk or spray it directly onto the shaped cheese wheels.

Can I use it with sheep's or goat's milk too?
Yes, the culture works reliably with cow's, sheep's, and goat's milk.

How long does the cheese take to ripen?
Depending on the type of cheese and ripening conditions, it usually takes several weeks for the full aroma to develop.