Cocinista Penicillium Camemberti – 2 g

Description

This mould provides a white coating characteristic of Camembert cheeses and can also be used in a Brie cheese. Cultivation can be dissolved directly in milk, at the rate of 0.2 grams (a knife tip) per 5 liters of milk. 0.2g of cultivation can also be dissolved in 200 ml of chlorine-free water and then spray the solution on cheese.