Geotrichum Candidum (GEO13)
Geotrichum Candidum (GEO13) is a white mold powder used for a variety of lactic cheese, and mold ripened cheese, including Brie and Camembert. This culture is a classic strain, it is mold-like in appearance, has an intermediate flavor and a slight "mushroom/earthy" aroma.
- Geotrichum Candidum (GEO13)
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.
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
- penicillin inoculate
- goat cheese
- geotrichum candidum
- customer service
The geotrichum candidum. Helped to keep the rind on the goat cheese with ash. I am hopeful it will taste as good as it looks. I used it with a penicillin inoculate. Yea for goat cheese.
Have tried both the 13 and the 15. Both are great; however, the 13 gives a slightly milder flavour. The 13 produced a nutty and earthy mould, and an awesome, bright white rind. Loved it! Haven’t tried the 17 yet!
This is a great product and is cheaper than other stores, plus it came with much better customer service!