PCV5 - 10D - Penicillium Candidum

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PCV5 consists of a specifically selected strain of Penicillium Candidum to ensure a uniform and controlled surface treatment in the production of moulded cheese. The mycelium growth results in a fast development of very short, white and colour stable coating. PCV5 enhances the ripening and aroma of the cheese due to medium lipolytic and medium proteolytic activity.

Product of Italy.


Penicillium Candidum

Storage: Store below -17 C for 12 months

Certifications: Sacco S.r.l. is UNI EN ISO 9001:2008 certified since 1998, ISO 22000:2005 and FSSC 22000 certified since 2014. Sacco cultures are generally Kosher approved except for surface ripening cultures.

GMO Status: non-GMO


Hydrate the culture powder in water under aseptic conditions for approximately 30 minutes ensuring that the culture is well dispersed by gentle stirring from time to time The suspension might be used for either direct inoculation into the milk before rennet is added or for spraying or brushing onto the surface of the cheese.

The following may be used as inoculation guidelines for Camembert, Brie, Reblochon and other white surface moulded cheese:

Direct inoculation in milk 0.2 (0.1-1) dose/100 L milk
Surface treatment 2 (1-10) doses/L solution



NO: peanut, tree nut, sesame, egg, fish, shellfish, mollusc, crustacean, suphite, cereals containing gluten, celery, mustard, soy and lupone

YES: Milk (including lactose)