I do make quite a lot of white mold cheese and have good results too ...but i do not necessarily follow exactly the recipe ( 200 recipes) for camembert or Brie...because i add also Geotrichum candidum ( which is not mentioned by most books i read)
I want to find correct amount to be used for a 8 gallon batch.
For a 2 Gallon batch In the book it says 1/8 tsp Penicilum Candidum plus i add a pinch of Geotrichum Candidum.
So for 8 gallon i use 1/2 tsp Penicilum Candidum and 1/16 tsp Geotrichum Candidum ...is this the right amounts or am i supposed to use less of the mold?
The reason i am asking is i am importing my mold and would either seek a more economical way to make use of the mold( without affecting quality) or just import a few packs in order to reduce the shipping costs ( i am currently ordering from cheesemaking.com but if there is some other suggestions for supplier that ships reasonably international i would be keen to know) .
I would also look into the possibility to spray the mold , but do i dilute geotrichum and penicilum Candidum both in the same bottle and spray and what are the downsides to it? How is it diluted? 1 tsp to how much ml/ltr water? And how well is this diluted mix keeping...?
Thanks for your valued feedbacks,