Yeasts and Mold Powders
Molds and Yeast in Cheese Making
Various mold powders and isolated yeast strains are used in certain cheeses, as a specific ripening and finishing tool, usually having to do with rind production in cheeses such as Brie and Camembert, as well as reinforcing the cheese surface to avoid “skin slip”. Other types of molds are introduced to create a veinlike structure throughout the paste of the cheese in the blue style, while some are used to smear over the finished cheese for a red, aromatic finish.
Common Molds and Yeasts for Cheese Making
The most common types of mold powders available on the market are Penicillium Candidum, Geotrichum Candidum, Penicillium Roqueforti and Brevibacterium Linens. These can be used to help cheese makers to recreate and customize traditional cheese recipes.
Below are a variety of specific strains available for each of the common types of molds and yeasts.
Penicillium Candidum
Penicillium Candidum is a white mold powder used to ripen and flavor cheese. It is also used to produce the white bloomy rind you see on cheese styles such as Brie or Camembert.
Five popular types of P.Candium
Penicillium Candidum (SAM3) (Most Common)
This strain of Penicillium Candidum is known for its anti-mucor capabilities. Use it with bloomy rinds that seem to get contaminated by unwanted molds. Alternatively, you may mix it with other strains of PC to increase the biodiversity of your rind and reduce the chances of contamination and competition. SAM3 features strong proteolytic and lipolytic properties, medium density and height, with low aromatic profile, so it can be used instead of or in conjunction with traditional strains.
Penicillium Candidum (HP6)
PC-HP6 is a specialty strain of Penicillium Candidum. It is traditional in many ways, featuring bright white appearance, moderately rapid growth, and medium-low thickness (height/density). It has high proteolysis and medium-low lipolysis. Its specialty is its great ability to grow together with P.Roqueforti, making it ideal for mixed-mold cheese such as Cambozola, Montbriac or Blue Brie. It works especially well with Danisco Choozit PS for that purpose, but can work with other blues. It can also be used on its own (or mixed with other PC strains) for any traditional bloomy cheese that requires Penicillium Candidum.
Penicillium Candidum (ABL)
PC-ABL is a traditional strain of Penicillium Candidum. Great for thin rinds in Brie and Camemberts, as well as the very thin rinds required for Loire style goat cheeses such as Crottin, Valençay and Sainte Maure, or Northern Italian styles such as bloomy Robiolas.
- Slow and Stable to 50 days
- Medium whiteness
- Thin - low with medium-low density
- Very low proteolysis
- Medium-high lipolysis
- Fast-growing Complete cover
Penicillium Candidum (NEIGE)
A classic white mold powder used to ripen and flavor cheese. This mold powder provides moderate proteolytic activity, low lipolytic (aroma), high surface density and height. This is a great choice when a moderate-slow ripening time is desired with a strong aroma.
Penicillium Candidum (VB)
PC-VB is a traditional strain of Penicillium Candidum. It has solid proteolytic activity but low lipolytic activity, making it well-suited for situations where gooey texture is desired without an overwhelming flavor, or when dealing with high fat content such as with Double/Triple crème styles. It will also work very well blended with other strains of P.Candidum. It features medium growth height and medium mold density and medium aroma, positioning it as an all-around great all-purpose strain.
Geotrichum Candidum
Geotrichum Candidum is a mold like, yeast powder that will produce a white to creamy surface color and plays a significant role in the ripening process for surface ripened cheese including soft ripened and washed rind cheese. It influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheese. It can also help prevent the skin from slipping off the surface of your cheese. In red smear cheeses it helps neutralize the cheese surface and stimulates the development of desired, acid-sensitive flora such as P. Candidum. Geotrichum can also be used in conjunction with Brevibacterium linens to create ideal conditions for the formation of a surface smear on washed rind cheese.
Three popular types of "Geo"
Geotrichum Candidum (GEO13)
A white mold powder used for a variety of lactic cheese, and mold ripened cheese, including Brie and Camembert. This culture is a classic strain, it is mold-like in appearance, has an intermediate flavor and a slight "mushroom/earthy" aroma.
Geotrichum Candidum (GEO15)
Mold powder is yeast-like in appearance, with a mild flavor and aroma. With a creamy color and less proteolytic this mold powder has a slightly lower optimum growth temperature than other GEO strains.This is a great for cheese that requires a smooth surface, washed and mixed rind cheese including Reblochon and a brushed Tomme. This mold powder also works well in bloomy and lactic cheese. GEO15 does not develop the "wormy" texture, typical of other Geo strains.
Geotrichum Candidum (GEO17) Most Popular
A mold powder will produce a white to creamy surface color and plays a significant role in the ripening process for surface ripened cheese including soft ripened and washed rind cheese. It influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheese. It can also help prevent the skin from slipping off the surface of your cheese. In red smear cheeses it helps neutralize the cheese surface and stimulates the development of desired, acid-sensitive flora such as P. Candidum.
Penicillium Roqueforti
Penicillium Roqueforti is a mold powder is used to ripen and give flavor to a variety of blue cheese. It is responsible for the blue (sometimes blue/green) veins, famously found in this variety of cheese.
Four popular types of P.Roqueforti
Penicillium Roqueforti (PV)
Penicillium Roqueforti (PV) is used to ripen and give flavor to a variety of blue cheese including Gorgonzola, and Stilton. This blue mold powder creates an intense blue-green marbled interior, piquant aroma and creamy consistency.
Penicillium Roqueforti (PA)
Penicillium Roqueforti (PA) has a very fast growth rate, with a mild blue taste and dark-green color. This blue mold is a good choice for Danish Blue and other double-mold type cheese. Using this mold powder will result in a mild cheese. It can also be used in conjunction with Penicillium Roqueforti (PV).
Penicillium Roqueforti (PS)
Penicillium Roqueforti (PS) has a medium-fast growth rate, with a mild blue taste and blue-green color. This mold powder can also be used in conjunction with Penicillium Candidum (HP6).
Penicillium Roqueforti (LyoPro)
Dark blue-green mycelium with a piquant flavor. This mold powder produces a high growth rate and has a medium-high proteolytic and lipolytic activity. Suitable for most blue cheese recipes.
Brevibacterium Linens
This mold is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.
Four popular types of B.Linens
Brevibacterium Linens (Red)
Brevibacterium Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor. This can be added to the milk at the beginning of the process as well as used in the wash (needs re-hydrating for 8-12 hrs in light salt wash) during the ripening process for washed rind cheeses. The characteristic yellow to orange color may take 15-20 days to develop.
Brevibacterium Linens (SR3)
Bright orange, less aromatic than other strains. For Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, and Taleggio.
Brevibacterium Linens (FR22)
Bright orange color with high aromatic potential and fast growth rate. For Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, and Taleggio.
Brevibacterium PLA Ripening Mix
Complex blend*, slightly red, used in making surface-ripened or interior mold-ripened cheese including Brick, Limberger and Muenster. Blended for cheese with mixed surface flora, made up of morge bacteria (including B. linens) coupled with an activator mold, effective at the start of the maturation process.
*Ingredients include: brevibacterium Aurantiacum, Arthrobacter Nicotianae, Debaryomyces Hansenii, Geotrichum Candidum