Penicllium candidum - Spraying Formed Cheeses

[Tropit]

I am interested in experimenting with making a semi-soft cheese, like a brick, or jack, but with a velvety, white rind.  I am suspecting that maybe the p. candidum needs to be sprayed on later in the development of the cheese.  Any ideas?  Tips?

[Alex]

All kinds of cheeses I make with P. Candidum, I inoculate the milk with it at the beginning with all other ingredients. You also have to keep a certain level of salt to enable blooming.

[Cheese Head]

Tropit/Cindy, I have never tried spraying on rehydrated P candidum, instead have added to milk as Alex does or if forgot , then just dabbed a little on each cheese with my finger.

Also, in case you missed it, I thought Francois had an excellent comment on P candidum & G candidum.

[Tropit]

I usually add mine to the milk in the beginning too.  But this time, I don't want runny cheese, just semi-soft, with a white rind.  I'm even thinking of using both b. linens and p. candidum together, with an emphasis on the p.candidum.  Well...I guess it's back to the la-booor-a-tory for a bit of experimentation.

[Alex]

As i stated above for the pen. can., the same with the b.linens.
I get perfect results.