Use White Mould Spore when making the mould ripened cheeses, Camembert and Brie. Add a little white mould spore to the curd for flavour. And then a little more to the brine, to coat the cheese. The ripened cheese will have a ‘skin’ of white mould on the outside.
White Mould Spore contains: Penicillium Candidium; Maltodextrin.
Will treat approximately 140L of milk.
Store in the freezer -18°C.