The molds give to cheeses a strong feature, besides contributing to their appearance, they serve as natural protection from contaminants.We select for you different mould typologies according to your specific need:
Characterised by thick and strong covering, it has an excellent anti-mucor action, with different neutral proteolytic capacity.
Alone or in combination with the penicillium, it is used to optimize the appearance and the growth on the final product, or for particular applications to condition the maturation of the cheese.
Available in several colors and proteolytic properties.
| Application | Composition | Product |
|---|---|---|
| Brie, Soft fresh cheeses, Robiola | Penicillium Candidum | PEN-CANDIDUM |
| Brie, Soft fresh cheeses, Robiola | Geotrichum Candidum | GEO-CANDIDUM |
| Roquefort, Blue Cheese | Penicillium Roqueforti | P-RQF |
| Cheeses surface, Taleggio and similar cheeses | Brevibacterium Linens | BREVIBACT |
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