Geotrichum Candidum (GEO17)
Geotrichum Candidum (GEO17) mold powder will produce a white to creamy surface color and plays a significant role in the ripening process for surface ripened cheese including soft ripened and washed rind cheese. It influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheese. It can also help prevent the skin from slipping off the surface of your cheese.
In red smear cheeses it helps neutralize the cheese surface 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 ideal conditions for the formation of a surface smear on washed rind cheese.
- Geotrichum Candidum (GEO17)
Store in the freezer
40-80 gallons of milk when adding directly to milk
Kosher certificate available upon request
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Adding Directly to Milk
Add 1/16 tsp to 2 gallons of milk at the same time you add culture. Use in conjunction with P. Candidum, in a ratio of 1 part Geotrichum to 4-5 parts P. Candidum.
Spraying on Cheese Surface
For large batches of cheese, it is more economical to apply the mold powder with an atomizer.
Add the following ingredients to an atomizer (spray bottle) and set in a refrigerator overnight before use.
- 1/8 tsp Geotrichum candidum
- 4-8 oz Non-chlorinated water
- 1/8 tsp salt
- 1/8 tsp sugar
After use, store the atomizer solution in the refrigerator, it will keep for 60 days.
When applying mold powders with an atomizer, the moisture, temperature, and air circulation must be monitored to avoid a wet cheese surface.
- Q & A
- Related Recipes
I add a small dose of this to my brick cheese recipe. Makes a big difference in the early development of the red smear, with no change in flavor. I use 1/64th tsp. for a 4 gallon batch.
Always reliable for my camembert!
Does the Job
First try I made great brie with this product, and the recipe from this website. The mold coating was more robust and grew more quickly than expected.
Was shipped out very quickly and came in a nice package. The mold worked great and formed a very nice skin on my cheese. A little more expensive than other cultures but you get a lot and it will definitely last me a while.
I use 1/64 tsp for 2 galons batch. So 1 pack will last a long long time. I love making soft cheese or semi hard cheese using geotrichum, so far I have used it on camemberts, bries, mont d'Or and triple cream cheeses. Next I will make butterkase and Bel paese with it.