White mould cheeses are surface-ripened and they age from the exterior to the interior of the cheese. This is a freeze dried mixed blend culture containing Penicillium Camemberti AND Aromatic Mesophilic. So you no longer need to purchase Aromatic Mesophilic and Pencillium Camemberti separately.
Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould cheeses such as Camembert and Brie and Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese. Strains included in this culture are:Penicillum candidumLactococcus lactis subsp. cremorisLactococcus lactis subsp. lactisLactococcus lactis subsp. lactis biovar diacetylactisLeuconostoc
Each sachet sustains 4 Litres of milk.
Shelf life is 12 months when stored in the freezer. These mould spores last out of the freezer (at room temperature) for 2 months so will be fine during postage. However, we suggest storing them in the freezer as soon as you get them in order to prolong their life.