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.
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 sales@nelsonjameson.com.