Blue mould in liquid suspension form for cheese production.

Maturation/ripening culture made up of Penicillium candidum spores.

Penicillium candidum is the ordinary name of Penicillium camemberti.

Maturation/ripening culture made up of Penicillium candidum spores.

Penicillium candidum is the ordinary name of Penicilium camemberti.

Yeast for des-acidification in cheese making and aroma development.

A key agent in the ripening of cheese, Geotrichum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeast) on flora such as Brevibacterium linens that require a neutral environment.

Maturation/ripening culture made up of Penicillium Candidum spores.

Freeze-dried culture for direct inoculation of process milk

Freeze-dried culture for direct inoculation of process milk

Maturation/ripening culture made up of Penicillium candidum spores. Penicillium candidum is the ordinary name of Penicillium camemberti.

A key agent in the ripening of cheese, Geotrichum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum. Unit pack: box of 20 bottles.