Lallemand Specialty Cultures (LSC) continues to bring solutions to the cheesemakers with the launch of its very first Penicillium candidum / Penicillium camembertii in liquid form. VELV-TOP PC L1 is the first commercial product resulting from the ‘Liquid Cultures’ program, an extensive r&d program started in 2019 with the aim to offer an even more flexible and functional range.
Highly appreciated by cheesemakers, liquid cultures have unique advantages:
- Blending opportunities
- Application method (No re-hydration protocol)
- Dosage flexibility
Specially developed for soft bloomy-rind cheeses, VELV-TOP PC L1 is based on a single strain of Penicillium candidum, carefully selected for its properties:
- Thin, velvety white surface
- Low proteolytic and lipolytic activities that deliver light flavour notes
- Applicable to a wide cheese range thanks to its neutral profile
- High viability of the strain ensuring a shelf-life of at least 4 months when stored at + 4°C
VELV-TOP PC L1 complements the already wide LSC range of Penicillium candidum for the production of soft bloomy-rind cheeses. Either freeze-dried or liquid form, LSC cultures are homogeneous and stable to ensure consistent cheesemaking. They are produced in France using the highest quality and food safety standards, non-GMO origin, suitable for a vegan diet and are kosher and Halal certified. For more visit lallemand.com
