Four specialist cultures for the serious cheesemaker! All are presented in sterile sachets and can be stored for up to 2 years if kept deep frozen.

Penicillium Candidum. Designed for the production of the white mould found on cheeses such as Camembert or Brie etc. Mix the mould with water and atomise over the surface in a fine spray or mix into the milk at the renneting stage. Enough culture for 250-300 litres of milk.

Penicillium Roqueforti. This culture is used in the manufacture of Roquefort, Stilton and other 'Blue' cheeses. Application is in the same manner as for the Candidum mould above, only this time the sachet holds sufficient culture for 500 litres of milk.

Bacterium Linens. This is the red mould that is popular on continental cheeses such as the Limburger and Brick types. Mix the mould powder with weak brine and spread solution on to the dry cheese before ripening starts (enough culture in each sachet for 500 litres of milk). Keep cheese in humid conditions and spread solution daily until the desired mould effect is achieved. Allow cheese to dry so that a red crust is formed. Alternatively the mould can be added to the milk at the renneting stage.

Propionic Culture. For producing Emmental or Gruyere type hard cheese, this mould will cause the hole to form during the early ripening process. For best overall effect the cheese should not be too acid: a pH of 5.2-5.4 is ideal. Wash the curd with lots of water to remove acidity: brine or saltpetre solution should not be used at any stage. For the first week the cheese should be stored in the ripening area at 23C. Each sachet provides enough culture for 2500 litres of milk.

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