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Geotrichum Candidum
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This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types. It greatly influences the appearance, structure and flavor of Brie and Camembert, along with 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 P.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.
CONTAINS: Geotrichum Candidum (GEO17)
USAGE: Add a pinch (approx. 1/16th teaspoon) to each 2 gallons of milk at the same time as adding culture. Use in conjunction with Penicillium Candidum in a ratio of 1 part Geotrichum to 4 or 5 parts P. 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.
CONTAINS: Geotrichum Candidum (GEO17)
USAGE: Add a pinch (approx. 1/16th teaspoon) to each 2 gallons of milk at the same time as adding culture. Use in conjunction with Penicillium Candidum in a ratio of 1 part Geotrichum to 4 or 5 parts P. Candidum.