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.
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- Related Recipes
- cheese making
- New England
Geotrichum Candidum (GEO17) Review
The Geotrichum Candidum (GEO17) i purchased from New England Cheese Making Suppy Co. was right on. I made a few Camembert cheeses and the mold performed perfectly. Within 7 days I had beautiful white mold covered cheeses. I have been very pleased with all the products I have purchased and would highly recommend New England Cheese Making Supply Co. to anyone trying their hand at cheese making.
Not used yet!!
Have not used it yet but if it works as well as the others I should not have any problems.
Exactly what it's supposed to be
Arrived in quick order with package intact. Can't ask for more.
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.