$16.00

White Mould Spore

Contents will treat approximately 140L of milk.

Store in the freezer -18°C.

Description

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.

If you are purchasing White Mould Spore, you may also require Mesophilic ‘M’ Starter Culture and Small Round Cheese Baskets

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