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 creat the right conditions for the formation of the surface smear on washed rind cheeses.
CONTAINS: Geotrichum Candidum
YIELD: When adding directly to milk, using 1/16tsp per 4-8 gallons, this packet contains enough powder to do
64-128 gallons of milk.
This pack will be adequate for approximately 500 gallons if sprayed
in a temperature and moisture controlled commercial production site (half of that milk if mucor is an ongoing problem).
DIRECTIONS: 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. Unused mold powder will keep up to 2 years if stored properly.
NOTE: This product is
Certified Kosher OU.
CLICK HERE to view a copy of the kosher certification of this product.
One per packet.
