GEOTRICHUM DOSE FOR 10 LT.

Geotrichum candidum can be used both as a stand-alone solution and together with Penicillium candidum for the production of soft cheeses such as Brie and Camembert. Due to its proteolytic and lipolytic activity, Geotrichum candidum is very important for the ripening process and exerts a great influence on the appearance, structure and aroma of the cheese.

For cheeses such as goat’s, Geotrichum candidum is used only to cover the surface. In red cheese it helps to neutralize the surface and stimulates the development of the desired acid-sensitive flora, for example Brevibacterium linens. In conjunction with the latter, Geotrichum candidum produces the red and white surface characteristic of some European cheeses.

In addition to forming the aesthetic appearance, Geotrichum Candidum can also serve as a natural protection against contaminants of various kinds. During cheese ripening, Geotrichum Candidum, like all noble molds, needs a constant temperature between 10 and 15°C and humidity between 95% and 100%. Under these conditions, mold will begin to develop between the 7th and 15th day, depending on the temperature and humidity.

Once the mold has covered the surface of the cheese, it is recommended to store the product in the refrigerator at +4°C.