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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: george13 on March 18, 2012, 07:40:25 PM

Title: Danisco's Choozit Penicillium candidum VS - Using
Post by: george13 on March 18, 2012, 07:40:25 PM

Because of previous overippening issues, I decided to give the VS a try on my Camembert. I also did not add any Geo, which I am now beginning to realize it may been in error. Overal, I have very nice coverage on the cheese, it just does not seem to get to the soft stage of aging.  I made the cheese on 2/8/12, intentionally I kept it a bit cooler and less humid (because of my previous issue).  I opened one and the taste is very nice, just the texture is not what I had envisioned.  Just wondering if any other trials with PC VS out there for future adjustments.  Thanks

Title: Re: Danisco's Choozit Penicillium candidum VS - Using
Post by: Oberhasli on March 24, 2012, 07:45:31 PM

Hi George,

I make quite a bit of goat's milk camembert, but being curious about your post - what is VS? 

Bonnie

Title: Re: Danisco's Choozit Penicillium candidum VS - Using
Post by: Cheese Head on March 24, 2012, 10:17:24 PM

Bonnie, good question, VS is the name of one of their manufactured strain of Pencillium candidum (http://cheeseforum.org/articles/wiki-manufactured-cheese-making-cultures/) by company called Danisco whose cheese making product line is called Choozit. Danisco was bought buy Dupont in 2011. I need to update that Wiki. Also Danisco's product data sheet on their VS is in our Library (http://cheeseforum.org/forum/index.php/board,172.0.html).

george, I've been using VS and guru member Francois didn't mention (http://cheeseforum.org/forum/index.php/topic,9103.0.html) that I needed to change.

Title: Re: Danisco's Choozit Penicillium candidum VS - Using
Post by: DeejayDebi on March 24, 2012, 11:33:36 PM

Penicillum candidum is the white mold. These are freeze-dried mold spores for use in surface ripened cheeses such as Brie, Camembert, Colomiers, Saint Maure, etc. They produce a creamy white appearance and velvety texture. It comes in two varieties: has two forms that we may purchase

VS - General use - flavored for use with cow’s milk cheeses

and
 
Neige -  which is stronger flavored – for use with goats milk cheeses

Title: Re: Danisco's Choozit Penicillium candidum VS - Using
Post by: george13 on March 25, 2012, 09:34:15 AM

My understanding was that VS is the less agressive strain, hence my question about the delay in aging.  I am trying to understand how much less agressive it is and how to compensate for its use.