Penicillium Candidum (ABL) is a classic white mold powder used to age and flavor cheese. This mold powder gives low proteolytic movement, moderate lipolytic (aroma), low surface thickness and height and is utilized to accomplish a moderate-slow aging time.
This mold powder is extraordinary for Brie, Camembert and Italian style cheese like Robiola. It is additionally ideal for goat cheese, for example, Crottin, Valencay and St Maure.
Penicillium Candidum (ABL)
Store in the freezer