Penicillium Candidum (VB)

Amazing for brie

I've used this mold for multiple batches of Brie with great results. I prefer to mix different types of both p. Candidum and geotrichum candidum when making Brie, however I have made control batches with only the VB variety. This mold powder gives me a very strong flavored cheese after about 6 weeks of aging, the last 2 weeks wrapped in the mold ripened cheese wrap sold on this site.

My experience using the PC (VB) strain.

I believe that the VB strain of Penicillium Candidum may be helping with keeping the extra cream I use when making "bloomy rind" cheeses IN the cheese, and not all in the whey. I have opened some Chauorce that I made using it about 4 weeks ago. It is ripe faster than usual but I am not as happy with the flavor profile. I think I get better flavor using the ABL strain. I guess you can't have it all!!

Looks good

Appears to work well. Lovey bloom, I’ll let you know in a couple months.