Geotrichum candidum (Secondary White Mold)

Description

Geotrichum candidum (G. candidum) is widely used in the production of rind cheeses such as Camembert, St-Marcellin, Ste-Maure, Reblochan and many more.  Its lipases and protiases promote fruity flavour development, and its aminopeptidases reduce bitterness. It creates the creamy texture of soft cheeses.  It also helps prevents a developing rind slipping off the cheese.  Used in combination with other molds, G. candidum grows rapidly on the cheese surface first, reducing the risk of unfavourable mold growth and it also aids in the work of pencillium candidum (P. candidum) and brevibacterium linens, which need a neutral environment.

Follow your recipe or add a pinch (1/16 tsp) to 8 L of milk if using this mold alone for your rind development.  Use in conjunction with P. candidum at the ratio of 1 part G. candidum to 4 or 5 parts P. candidum.  It can also be added to water with salt and spritzed onto the surface of your cheese.  If used on its own the tube will inoculate approximately 200 L of milk.  If used with P. candidum it will inoculate 400 L (smidgen dose) to 800 L (drop dose) of milk.