Moulds strongly characterize cheeses. Besides giving them their aesthetic appearance, they can also be a natural protection against various kinds of contaminants.

Food.Com proposes different types, according to specific requirements: penicillium candium having anti-mucor properties, with different neutral proteolytic properties and an intense coverage; candiumgeotrichum, to be used only or in symbiosis with penicillium, improves the appearance of the finished product and the growth of mould; penicillium roquefort in different colours, with aproteolytic characterization and Brevibacterium linens, featuring pigments ranging from yellow to red onthe surface of cheeses.

All moulds of the range have different and targeted features. They were created by Food.Com technicians thanks to their “French school” experience, which is famous for its skilled use of white, blue and green moulds and maturation bacteria.