This is a freeze dried mixed blend 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. Strains included in this culture are:
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis
5 sachets in each pack. 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 get them in order to prolong their life