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white-mould-culture Sacco P.Candidum V5

the classic white-mould-culture -for e.g. camembert-type cheeses

Freeze-dried Penicillium candidum. P. Candidum V5 is suitable for a closed dense white layer of mold on white mold cheeses ( e.g. Camembert) Please dissolve it  (20-25 °C) in warm milk or water. Add the white mould culture in kettle milk. A further possibility is the addition of the mould, the spraying on the finished (dry) cheese after the salt bath.

The culture addition takes place without any further reproduction in the kettle milk. Preliminary dissolution of the culture in a small container with milk is also possible. The cultures must stored in the freezer at -18° C. Opened packages should be stored well closed in the freezer and should be used as soon as possible. Shelf life: 12 months. The manual for the appropriate use is included.

1 bag Penicillium cadidum V5 - 5 dosis is sufficient for approx. 375-500 liter milk. The dosage depends on the climate in the ripening room.

1 bag Penicillium cadidum V5 - 10 dosis is sufficient for approx. 500-1000 liter milk. The dosage depends on the climate in the ripening room.


Order numberDescriptionDescriptionDescriptionPrice
F012933P.Candidum V5-D05, white mould culture5 dosisSALE!EUR 11,88
Prices include VAT and excluding shipping costs. The shipping costs will be shown once you have added a product to the cart and choose the country of delivery.

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