Geotrichum candidum (Secondary White Mold)

GCB Geotrichum candidum is a secondary white mould culture valued for its fast, reliable surface growth. It quickly forms a soft, puffy white felt that covers the curd and helps protect it from unwanted indigenous moulds while allowing the slower-growing Penicillium candidum to establish and colonise. This surface development also helps reduce the risk of slip skin by encouraging the rind to adhere to the curd. GCB supports flavour development with gentle fruity notes, helps reduce bitterness, and provides high proteolytic activity to encourage controlled ripening and good rind development.

GCB can be used alongside Penicillium candidum in white mould-ripened cheeses, with smear-rind cultures such as Brevibacterium linens, or as part of a mixed mould and smear-ripened cheese.

Contains the following bacteria: Geotrichum candidum GCB, from the VELV-TOP(R) range of cultures manufactured by Lallemand which are suitable for a vegan diet.

Available in the following size:  1.6u tube is enough for 300 to 750 litres of milk and a 10u sachet is enough for 2000 to 5000 litres of milk.  A tiny amount goes a long way!  A challenge for home cheese makers is to measure out a small enough quantity, too much and you will notice a runny almost soapy layer of cheese between the skin and firmer curd which is quite unpleasant. Can also be applied direct by spritzing.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.