Cylindrocapon

[coso]

The place I usually buy my cultures and molds does not offer this, and the recipe I'm using for Tomme calls for it.  Where do y'all get it from?  I have made Tomme the last three weekends without it.  Is this going to make a big difference in my cheese, I guess I'm asking what is it supposed to do for the cheese?

[mtncheesemaker]

Cylindrocarpon is a mold "widely used on raw milk cheeses...such as Tomme. Cheeses washed with mycodore develop a colorful rind that is firm, flavorful and very edible." (Regards to Margaret Morris.)
I used some in the milk when making my latest Tomme and haven't noticed any difference in my rind color. I also washed the one before with some mycodore and didn't notice any new growth. I'm going to keep trying.
I bought mine from Glengarry cheese supply.

[coso]

Thanks