| Product Name | SKU | Price | | |
|
Geotrichum Candidum. 10 DCU. Use for up to 500 liters. This is the mould-like form - Geo17. Recommended for use in Camembert and Brie. This culture inhibits foreign mould growth, and adjusts pH to improve white mould growth while reducing production of bitterness in the cheese. Use 1/8-1/4 tsp. per 1-2 gallons of Milk. |
CH10
|
$24.95
|
|
Blue/green mold for Blue cheese, Choozit brand. This culture breaks down fats and produces methyl keytones, deacidifies, softens texture, and creates unique intense flavors. |
CH21
|
$37.95
|
|
Penicilium Candidum, white mold, ABL (10 D). Use for up to 500 liters. This mold is recommended for use in Camembert and Brie. It inhibits foreign mold growth and creates a white surface on the cheese while softening the internal texture. |
CH19
|
$15.95
|
|
Blue/green mold for Blue cheese, Choozit brand. Use for 125 - 250 liters at commercial rates. This culture breaks down fats and produces methyl keytones, deacidifies, softens texture, and creates unique intense flavors. |
CH45
|
$10.95
|
Geotricum Candidum, (GEO17) 2.5 DCU
Recomended use for Camembert and Brie, Use 1/8-1/4 tsp for 1-2 gallons of milk. Use for up to 125 liters. |
CH138
|
$7.95
|
Propionic Bacteria, 25 g (75436)
Proprionic Bacteria is used for making eye holes in the hard cheeses such as Swiss and Gruyere. Use with ripening culture Thermophilic B. |
CH06
|
$24.95
|
|
Penicilium Candidum, white mold, ABL (2.5 D). Use for up to 125 liters. This mold is recommended for use in Camembert and Brie. It inhibits foreign mold growth and creates a white surface on the cheese while softening the internal texture. |
CH40
|
$4.95
|
