Penicillium Candidum
Penicillium candida, (Penicillium Candidum), a mold in the genus Penicillium, is used to make Brie and Camembert cheeses. It produces a felt-like white covering on the surface which enhances its appearance and provides a barrier to contamination and also releases enzymes that aid ripening.
Sachets of freeze dried Penicillium Candidum need to be re hydrated the day before it is to be used. 1 gram should be sufficient to inoculate 500 litres of milk. Mix 1 gram with 1 litre of cold pre-boiled water, whisk well, cover and refrigerate for 1 day.
Part-used sachets may stored by resealing and freezing.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Penicillium Candidum is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Penicillium Candidum.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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