Penicillium candidum SAM3 — White Mould Culture
Mould / adjunct culture by Danisco Choozit (IFF) · Mould / adjunct
2 Dose $9.95 · 10 Dose $15.95 at New England Cheesemaking · checked October 23, 2026
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Our take
No Penicillium candidum, no bloomy rind — this is the mould that grows the white coat on brie and camembert and softens the paste beneath it. SAM3 is a modern, reliable strain; pair it with Geotrichum candidum for the classic rind.
Details & dosage
| Culture family | Mould / adjunct |
| Made by | Danisco Choozit (IFF) |
| Strains / contents | Penicillium candidum (SAM3 strain) |
| Pack | 2 Dose $9.95 · 10 Dose $15.95 |
| Typical dose | Direct: 1/16 tsp per 2–4 gallons with the starter, plus a pinch of Geotrichum. Spray method on the retailer page: 1/8 tsp in 4–8 oz non-chlorinated water with 1/8 tsp each salt and sugar, refrigerated overnight; solution keeps 60 days refrigerated |
| Storage | Store in the freezer |
| Sold by | New England Cheesemaking |
| Price checked | $9.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Brie
- Camembert
Good to know
- Adjunct only — you still need a mesophilic starter (MM 100 or Flora Danica)
- Direct-add or spray application both work; retailer gives both methods
- Works with Geotrichum to reduce bitterness and set surface pH
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Penicillium candidum NEIGE — White Mould Culture · Geotrichum candidum — Rind Culture · Penicillium roqueforti — Blue Mould Culture ·