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
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- geotrichum candidum
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.
Enjoying my first Camembert after using this Geotrichum Candidum 17! It worked perfectly and created nice fuzz! Thanks NECC!!!
Ordered this for my Brie and it has worked perfectly. Brie is turning our nicely and looks and smells like it should so far. I’m excited to try it!
Holy Brie this stuff is good
Cheesemaking.com offers 3 different versions of Geo Candidum, and this one offers the most flavor of the bunch. I've also worked with the Geo 13 which offers a more robust flavor, so if you are wanting the fresher dairy/butter flavor to come through, use that. A dab will do you, I've only tried this mixed into the milk with the culture, not as a wash. Make sure you salt the outside of your cheese well when using this to make sure you don't get any colorful companions to the Geo on the outside of your cheese!