Best Cultures for Brie & Camembert
A mesophilic starter plus two rind cultures — the full bloomy stack.
Brie is a three-culture recipe. MM 100 or Flora Danica acidifies; Penicillium candidum grows the white rind; Geotrichum candidum prepares the surface and keeps the rind from turning bitter. Buy all three the first time — the adjuncts live in your freezer for many wheels to come.
Choozit MM 100 Mesophilic Culture
Danisco Choozit (IFF) · Foil pack as listed at retailer
Buy at New England Cheesemaking
Full guide & dosage →Flora Danica Mesophilic Culture
Chr. Hansen · Pack as listed at retailer (pack sizes vary by retailer — check the listing)
Buy at New England Cheesemaking
Full guide & dosage →Penicillium candidum SAM3 — White Mould Culture
Danisco Choozit (IFF) · 2 Dose $9.95 · 10 Dose $15.95
Buy at New England Cheesemaking
Full guide & dosage →Geotrichum candidum — Rind Culture
Choozit / LyoPro options · LyoPro GC from $9.95 · Choozit GEO 17 $23.95 at retailer
Buy at New England Cheesemaking
Full guide & dosage →The Culture Letter
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