Penicillium Candidum, Danisco HP6 to Make Camembert & Brie Cheese, 10 Doses

10 doses makes up to 528 gallons of milk based upon application method.. This culture is Penicillium Candidum to make the white mold on Camembert or Brie cheese. High proteolytic activity, moderate aroma. Moderate surface density and height. Moderate to fast maturation time. Good stability under the cheese wrapper. You will also need MM culture too to make Camembert or Brie cheese. We cannot accept food based, perishable products back on return. A very small pinch would be needed to two gallons of milk.