Penicillium Candidum

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White mould caused by Penicillium Candidum

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.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Penicillium Candidum is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Penicillium Candidum.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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