This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types. It greatly influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheeses. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese 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 the right conditions for the formation of the surface smear on washed rind cheeses.
CONTAINS: Geotrichum Candidum (GEO17)
BRAND: Danisco Choozit
USAGE: Add a pinch (approx. 1/16th teaspoon) to each 2 gallons of milk at the same time as adding culture. Use in conjunction with P.Candidum, in a ratio of 1 part Geotrichum to 4 or 5 parts P. Candidum.
For larger batches of 50 gallons or more, it is more economical to add the mold powder to 1qt of water with 1/2 teaspoon salt in an atomizer. Rehydrate for 16 hours and then spray on the new cheese surface. Store the atomizer in the refrigerator and it will keep for up to 60 days.
When spraying onto the surface, the moisture, temperature, and air circulation must be strictly monitored to avoid wet surfaces.
STORAGE: Store in the freezer.
NOTE: This product is Certified Kosher OU. Kosher certificate available upon request.
We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture.