Which Culture for Brie/Camembert?

[Al Lewis]

Okay, I have a choice of cultures here.  There is a ABL, HP6, Neige, SAM3, and VB.  If I am only going to make Brie, Camembert, and Cambozola which, if any, of these would be the best culture to buy?

[Tiarella]

Okay, I have a choice of cultures here.  There is a ABL, HP6, Neige, SAM3, and VB.  If I am only going to make Brie, Camembert, and Cambozola which, if any, of these would be the best culture to buy?

Did you read descriptions of all of them?  SAM has anti-Mucor action.  Not really necessary usually.  I often use VB but each have their growth patterns so do some thread searching.  I imagine someone has written about it.  Use google search rather than forum search because it will do a better job of giving you answers even if you limit google to the forum.

[NimbinValley]

So you are talking about which white mould to buy?  All of those that you listed are white moulds, although I haven't heard of VB.  And I thought HP6 was a blue mould but I could be wrong...

If it is a first attempt then you can't go wrong with SAM.  It is very vigorous and will quickly cover the cheese.  ABL is fine too but you will need to make sure humidity and temp are correct to get a good cover, from my experience.

Good luck.

NV.

[Al Lewis]

Thanks for the info!!  I seem to have a problem with the centers of these cheeses getting soft and thought I was, perhaps, using the wrong culture, Neige.  I'll give the SAM a try and see if my results improve.

[Al Lewis]

Ordered teh SAM.  I'll let you know how it worked out. ???