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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: JennyJad on February 09, 2014, 04:34:29 PM

Title: Various cam white mold comparison
Post by: JennyJad on February 09, 2014, 04:34:29 PM

I remember seeing somewhere a chart that described and compared the various P cam molds (neige, ABL. VS etc.), how they performed and what they did, not just their different ingredients as in the Wiki article. Unfortunately, I forgot to bookmark it. 

I've checked all over and can't find it again.  Does anyone know of such a chart?  I need to order some new cultures and can't remember what the differences are.

thanks!