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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: captaincurd on March 10, 2010, 06:14:19 PM

Title: Penicillum album > Gliocladium album
Post by: captaincurd on March 10, 2010, 06:14:19 PM

Does anyone know of a supplier still making P. album?    It was once important in Camemberts, I have not been able to buy it in the US for a couple  of years now.   I've been keeping my culture going, but  I'm assuming at some time I will screw up and lose it.

thanks

Title: Re: p album
Post by: linuxboy on March 10, 2010, 06:59:00 PM

P album was renamed many decades ago to Gliocladium album. Is that the mold you mean? What was once called in cheesemaking p album or camemberti is now grouped into various variants of candidum. Your best bet is to contact the original manufacturer and ask what the same product is now called.