Geotrichum Candidum produces a white to cream color surface and plays a significant role in the ripening process for surface ripened cheese of the soft or washed rind types. It influences the appearance, structure and flavor of Brie, Camembert, and a variety of goat cheeses. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Penicillium Candidum.
Geotrichum can also be used in conjunction with Brevibacterium linens to create the right conditions for the formation of the surface smear on washed rind cheeses.
Culture: Geotrichum Candidum (GEO17)
Yield: 10 doses
Directions: Use approximately 1/32 to 1/16 teaspoon to each 2 gallons of milk. Add directly to milk at the same time as adding culture.
STORAGE: Store in the freezer.