PC SAM3 LYO 2 D - Pencillium Candidum

PC SAM3 LYO 2 D - Pencillium Candidum


Description: Penicillium candidum used individually or commonly in combination with Geotrichum candidum gives excellent control over coat (white rind) depth, speed of development and proteolysis in cheeses like brie or camembert. PC Sam3 gives a medium height and medium density white coat, very rapid growth and intermediate breakdown. It is an anti-mucor strain.

Each packet will make approximately 100 baby-brie or camembert cheeses.

Penicillium camemberti is the other name given to penicillium candidum.

Culture Storage: 18 months from date of production at temperatures below 4°C (39°F).


Penicillium candidum

Certifications: Dairy Kosher and Halal (certified by Islamic Food Council of Europe)



NO: wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts, soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, or molluscs

YES: MILK (including lactose)