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Penicillium Candidum (White Mould)


Penicillium Candidum (white mould) is a "mild mould" used to ripen and flavour Brie, Camembert, Coulommiers, and a variety of French goat cheeses. It produces a nice white bloom on the surface of your cheeses.

Each pack has enough for up to 250 litres of milk, or up to 25kg of cheese and is very concentrated.

This Penicillium Candidum is suitable for: vegans, vegetarians, ovo-lacto-vegetarians (no ingredients from animal origin are used in production); celiacs (all the raw materials used in the production are gluten-free). 

Please note:

Cheese making ingredients such as mould may vary in strength (by volume), from country to country and manufacturer to manufacturer, so please read the package labelling on any cheese making ingredient for dosage directions.

Shelf Life of Cultures:

When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack: 

Room temperature   weeks
Refrigerator   months
Freezer   years