Cheese Culture: Penicillium Candidum Strains

Produces classic white mold and a milder aroma/flavor.

  • Use in combination with geotrichum candidum.
  • Use less for Camembert, more for Brie.
  • Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal. of milk; 3-5 doses will inoculate 265 gallons if making Camembert; 5-8 doses will inoculate 265 gallons if making Brie.
  • All strains come in 10 Dose.

Penicillium Candidum Characteristics:

Experimenting with different strains will result in slightly different flavor. Blending two strains together will also result in a slightly different flavor. Though subtle, it is fun to try new strains and techniques. Directly inoculating the milk vs spraying the PC onto the cheese will produce slightly different results. The higher the proteolytic activity, the faster the protein breakdown, i.e. the faster the curd mass will breakdown and get soft/runny. The higher lipolytic activity, the faster the mold will break down the fat and produce the free, fatty acid flavors, i.e. the faster the flavor will develop. The * represents the speed of this activity:


Proteolytic Activity @ 53.6°F

(faster protealysis means the cheese gets softer/gooey faster)

Lipolytic Activity @ 53.6°F

(increased lipolysis means more zing, more flavor)

Fatty Acids
VS ** ** *
Neige **** ** *
HP 6 **** ***


Sam 3 **** **** *

Please note: Shipping costs for cultures reflect the price of secure packaging, designed to decrease the risk of cultures perishing in long transits or summer heat.