| Strain |
Manufacturer |
Appearance / Rind Growth |
Enzyme Activity (Proteolysis / Lipolysis) |
Aroma Level |
Best For |
Use When… |
| HP6 |
Danisco |
Bright white, fluffy, medium–high bloom |
High / Moderate |
Medium (classic mushroom) |
Classic Brie & Camembert |
You want a classic fluffy rind with strong paste breakdown |
| VB |
Danisco |
Tight, dense, medium-height bloom |
Strong / Low–Moderate |
Low–Medium |
Controlled-rind bloomies |
You want a less fluffy, more controlled rind with strong proteolysis |
| SAM 3 |
Danisco |
Thin–medium, very refined, bright white |
Medium / Low |
Low (mildest Danisco PC) |
Mild Brie/Camembert |
Someone dislikes mushroomy aromas; need a super clean, mild rind |
| Neige |
Danisco |
Extremely fluffy, cottony, snow-white bloom |
Medium / Medium |
Medium |
Triple creams, aesthetic bloomies |
You want the fluffiest, whitest, most dramatic rind |
| ABL |
Danisco |
Dense, cohesive (not too fluffy) |
High / High |
High (strongest aroma) |
High-aroma Camembert, affineur-style |
You want maximum aroma, cellar notes, and fast ripening |
| LyoPro PC |
LyoPro |
Very fast, highly competitive, smooth→moderately fluffy |
Weak–Medium / Medium–High |
Medium |
High-salt or low-pH bloomies; anti-mucor |
You need fast rind takeover, anti-mucor properties, or strong competition |
