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Cheese Making Ingredients

Camembert Starter Culture & Penicillium Candidum | Thermophilic Lactic Ferments with Low Post‑Acidification | Dose for 10 L Milk

Camembert Starter Culture & Penicillium Candidum | Thermophilic Lactic Ferments with Low Post‑Acidification | Dose for 10 L Milk

£13.50 GBP
£13.50 GBP
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  • Professional Camembert Culture Blend — Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis (cremoris & lactis) and Penicillium candidum for authentic soft‑ripened cheese.
  • Low Post‑Acidification Formula — Defined strains of thermophilic lactic acid cultures designed to minimise post‑acidification, ensuring a creamy texture and balanced flavour during maturation.
  • Dose for 10 Litres of Milk — Each sachet is calibrated for 10 L, ideal for home cheesemakers, small producers and artisan batches.
  • Professional Use Instructions Included — Dissolve the full sachet in milk at 38–42°C, allow 30 minutes for culture development, maintain 38–40°C for consistent results.
  • After activation, proceed with rennet addition and follow your usual Camembert cheesemaking steps (cutting, moulding, draining, salting, and ripening).
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