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.
40-80 gallons of milk when 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.