Geotrichum Candidum for Brie & Camembert

Geotrichum Candidum. Recommended for BRIE AND CAMEMBERT. 

Typical Dosage Levels:

Brie type 2 doses / 1,000 l of milk
Camembert type 2 doses / 1,000 l of milk
Ultra filtrated cheese 1 - 2 doses / 1,000 l of milk
Blue veined cheese with 1 - 2 doses / 1,000 l of milk
white surface

A key agent in the ripening of cheese, Geotrichum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium Candidum.

USE IN CONJUNCTION WITH PENICILLIUM CANDIDUM- TO REDUCE CHEESE RIND INCREASE DOSAGE OF GEOTRICHUM WHILST DECREASING PENICILLIUM CANDIDUM.

Use of this culture reduces foreign mould growth and adjusts pH to improve white mould growth.

DIRECTIONS:

Incorporation in the milk accelerates the activity of the Geotrichum. Culture can be inoculated directly into milk. Freeze-dried Geotrichum must be re-activated (16 hours at +4 degrees C/39 degrees F) before use in a spray/mist or in the reserve mix in the ripening room.

Download Geotrichum Candidum instructions here

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for Geotrichum Candidum