I'm keen on making plant based camembert and was wondering if anyone knows of a NZ based supplier of Penicillium Candidum. I was able to obtain Geotrichum Candidum from Australia but its not 100% ok for making camembert - the cheese develops minimal white mould and then blue mould starts growing.
I've been making a totally amazing blue vein but I also fancy having an authentic tasting plant based camembert.
Thank you for your reply. I contacted Urban Cheese in Oct and they told me that the PC was culivated on milk.
The cheese is made from cashews, coconut oil, probiotics, 'mould' and water
Very interesting. Do you need to add a tiny bit of sucrose to get the mould started? In milk there is about 4% carbohydrates (all as lactose) to keep the bugs growing until they turn other components into an energy supply.
This is what I purchased in the hope that I would get a good white mould, but it doesn't do the trick :https://www.cheesemaking.com.au/shop/geotrichum-candidum-7-geo-candidum-a-10d-1500-litres/
On the other hand, the blue vein tastes just like the 'other' cheese.