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Penicillium camemberti culture

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New product

Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.

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4,49 €

Data sheet

Weight3 grs

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Penicilium Camemberti

Penicilium Camemberti is used at the same time as the lactic ferments by sprinkling a small amount in the milk and keeping the rest of the product in the refrigerator as tightly closed as possible. It is possible to dilute the mold in natural mineral water without chlorifying (3 grs in 3 liters of water) and spray the cheese once molded.

For a perfect development of the bark it is recommended to use it together with the cultivation for the treatment of the bark "Geotrichum Candidum".

You can now buy Penicilium Camemberti in Al Queso

Reviews

Grade 
12/04/2018

Quesos veganos

Hola,
Es apto para veganos? Para hacer quesos Fermentados vegetales? Gracias!

    Grade 
    11/08/2018

    Respuesta de Al Queso

    Estimada Elsa, contacte con clientes@alqueso.es y le haremos un presupuesto. Reciba un cordial saludo.

      Grade 
      11/08/2018

      Compra de cultivo Penicilliim Camemberti y geotrichum Candidum

      Necesito el producto como hago para que me lo envien a Bolivia

        Grade 
        08/24/2018

        Respuesta de Al Queso

        En esta web!!

          Grade 
          08/24/2018

          NECESITO EL PRODUCTO

          DONDE LO PUEDO OBTENER

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            Penicillium camemberti culture

            Penicillium camemberti culture

            Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.

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