Dosage and pack size
- Large size will inoculate 2000 to 3,000 litres of milk (foil sachet).
- Small size will inoculate up to 300 to 500 litres of milk (1.6D on screw cap bottle).
- This is a very concentrated mixture. Add 1/4 drop spoon (or what can fit onto a tip of a skewer x 2 times) to 8 litres of milk is required.
Benefits you get from using White Mould Spores PCTN
- Each white mould will provide its own characteristics to add to the flavour and ripening of the cheese.
- Regarded by Lallemand as the best Penicillium in the world!
- Delivers a thin, very white surface (high growth speed), Produces little flavor
Cheesemaking tips for getting the best from PCTN
- White mould is the generic name given to Penicillium Candidum.
- Ideally use this white mould with Geotrichum Candidum to hasten white mould growth.
- Optimum growth temperature is 8°C -20°C but ideally but it is usually best to keep the temperature below 13°C for the white mould growth phase.
- Leathery rind can be caused by slow white mould growth, lack of humidity during mould growth, ripening in excess of 14°C, cheese drying after being wrapped.
- White Mould (and Geo) is usually added to the milk (recommended) but can also be added to the brine and/or sprayed onto the cheese after dry salting. For spraying onto cheese prepare a spray bottle by sanitising it well with hot water. No chemical sanitising.
- Add approximately 100ml – 200 ml of boiled cool water to the spray bottle, shake and lightly ‘mist’ (do not soak the cheese) the contents onto all sides of the cheese.
- White mould (and Geo) can be added together to the 200ml of water if you require white mould coverage.
- Wrapping white mould cheese in professional cheese wraps allows the ammonia developed during ripening to escape while maintaining moisture within the cheese. Ripening wrapped cheese at temperatures between 4°C – 7°C is recommended to slow proteolysis but allow lipolysis to keep progressing. This provides slower ripening time but provides a better all-round flavour development.
- The biomechanical reactions continue once the cheese has been packaged and stored at low temperatures.