It’s possible to make a huge variety of cheeses at home, providing you
have the right ingredients and equipment at hand, which of course you can purchase
from Moorlands, as well as contacting us for valuable advice.
For lovers of white mould ripened cheeses, such as Camembert or Brie,
you’ll need Penicillium Candidum Neige LYO 2D Cheese Making Culture, which
you’ll find at www.cheesemaking.co.uk/cheese-making-cultures/penicillium-candidum-neige-lyo-2d-cheese-making-culture
The culture should be added to the milk or put onto the surface of the
cheese by dipping or spraying. Once a light covering of mould has grown, usually
after about 9 - 10 days but sooner if warmer, you then need to wrap the cheese
and place it on a rack in a high humidity atmosphere (around 10ºC) for the coat
to grow. One dose of this culture is sufficient for 100 litres of milk.
Incidentally, the Penicillium Candidum culture is also used in the
production of salami, to add flavour and lower the pH, therefore reducing the
growth of bacteria. A very usual culture to know!
This is just one of the mould cultures that we supply at Moorlands
Cheesemakers, with Penicillium Roqueforti and Geotrichum Candidum being other
useful examples.
For all your cheesemaking needs please visit www.cheesemaking.co.uk
