VELV-TOP®

A large range of cultures to achieve a tailor-made bloomy rind.

Penicillium Candidum

Bloomy or white rind soft cheeses such as Camembert, Brie, Tomme, Chaource, Coulommiers, and Goat cheese are most of the time inoculated or sprayed with Penicillium Candidum cultures to directly impact their surface and taste. Not only do they optimize the surface appearance with a uniform bloomy white rind, and enhance cheese flavor, but they also reduce the risk of contamination with spoilage microorganisms and pathogens.

VELV-TOP® Range

Applications	Product	Key Features
*Penicillium Candidum*
All	PC 12	Delivers an intermediate, white surface. Moderate proteolytic and lipolytic activities. Provides mild antifugal (mucor) activity.
	PC RIND01	Delivers a very velvety surface. Produces little to no flavor (low proteolytic and lipolytic activities).
	PC TN	The best Penicillium in the world. Delivers a thin, very white surface (high growth speed). Produces little flavor.
	PC TAM5	Delivers a dense, homogeneous white surface (moderate growth speed). Low proteolytic and lipolytic activities.
	PC IB1	Delivers a thin, homogeneous white surface. Produces low flowery flavor notes (low proteolytic and lipolytic activities).
All (Thermophilic)	PC C2	Delivers a dense, white surface. Moderate proteolytic and lipolytic activities.
All (Thermophilic)	PC PR1	Delivers a very thin, very white surface. Produces little to no flavor (low proteolytic and lipolytic activities).
All (Mesophilic)	PC R	Delivers a very dense, white surface. Produces strong traditional French Camembert flavor notes.
Stabilized Soft Cheese	PC TAM1	Produces low flowery flavor notes.
Mucor Growth Control	PC PSM2	Provides strong antifungal (mucor) activity early in the process. Delivers a dense, breakable surface.

To order, contact our Product Specialists today: (800) 826-8302 or [email protected].