Geotrichum Candidum (GEO17) $23.95
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
|Description Of Components
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.
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Worked very fast and affective. Shipping was super fast too.
Geotrichum Candidum (GEO 17)
I started making Crottin cheese for the first time using GEO 17 and was very pleased with the lovely rippled finish and flavor the Geo 17 imparted into the cheese.
Seems to work just fine.
No slipping here!
This culture worked perfectly on my brie to prevent the rind slipping. I felt like my rind was a bit thick, but I prefer that as it adds to the overall flavor and texture of the Brie.
We've got mold...We've got mold!
Enjoying my first Camembert after using this Geotrichum Candidum 17! It worked perfectly and created nice fuzz! Thanks NECC!!!