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.

New England CheeseMaking Supply Co. Geotrichum Candidum Geo Culture Features:

• Ingredients: Geotrichum Candidum (GEO17)
• Storage: Store in the freezer
• Size: 10 DCU
• Yield: 40-80 gallons of milk when adding directly to milk
• Brand: Danisco Choozit
• 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
• No Warranty
• Made in France

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