Freeze-dried mould spores of Geotrichum candidum for production of bloomy-rind cheese. This mould can be used alone or in combination with penicillium candidum for the production of brie and camembert. It helps forming the typical compact, robust and white rind.
Geotrichum candidum also helps to prevent or limit the development of unwanted dark moulds, yeasts and foreign bacteria.
We advice to use Geotrichum candidum together with mesophilic starters for an optimal result.
Geotrichum candidum can be used alone or in combination with Penicillim candidum to produce soft cheese like Brie and Camembert. Due to its proteolytic and lipolytic activity, Geotrichum candidum has an important role in cheese ripening and exerts a great influence on the appearance, structure and aroma of the cheese. For goat cheese Geotrichum candidum has the only purpose of covering the surface. In red rind cheese it helps to neutralize the surface and stimulates the development of the desired bacteria, for example Brevibacterium linens. In conjunction with the latter, Geotrichum candidum produces the red and white surface characteristic of some European cheeses.
Other than creating the aesthetic aspect, Geotrichum Candidum can also serve as a natural protection against contaminants and other types of bacteria.
During cheese ripening, Geotrichum Candidum develops at its best at a temperature between 10 and 15°C and a humidity between 95% and 100%. Under these conditions, the mould will begin to develop between the 7th and 15th day, the sooner the higher temperature and humidity. Once the mould has covered entirely the surface of the cheese, it is recommended to store the product in cool storage at +4°C.
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