A freeze dried, blended culture containing Penicillium Camemberti AND Aromatic Mesophilic.
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 pack includes 5 sachets, and each sachet doses 4L of milk.
These mould spores last 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 receive them in order to prolong their life.
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