Penicillium candida, (Penicillium Candidum), a mold in the genus Penicillium, is used to make Brie and Camembert cheeses. It produces a felt-like white covering on the surface which enhances its appearance and provides a barrier to contamination and also releases enzymes that aid ripening.
Sachets of freeze-dried Penicillium Candidum need to be re-hydrated the day before it is to be used. 1 gram should be sufficient to inoculate 500 litres of milk. Mix 1 gram with 1 litre of cold pre-boiled water, whisk well, cover and refrigerate for 1 day.
Part-used sachets may stored by resealing and freezing.
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