Happy Cheese Makers Since 1978
Geotrichum Candidum (White)

Geotrichum Candidum (White) (C7)

4.86 stars, based on 7 reviews
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...
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Reviews 1-7 of 7

Rating:

Pros:
  • easy to use
  • easily recognizable growth
Cons:
  • Wish the package was resealable
From:
I've only used this once so far to make some Butterkasse. I was so excited to see that characteristic white fluff start to develop on the outside! I can't wait to try it in a few weeks! It comes in such a large quantity, I hope I can use it all before it gets too old!

A little goes a long way

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From: Seattle, WA
I was a bit shocked at the price, but a little goes a looooong way.



Worked wonderfully in my brie cheese.

excellent value

Rating:

Pros:
  • Flavor
  • value
Cons:
  • price
From:
I have to say, I was skeptical about this mold because it was so expensive. However, I wanted my camembert to be spectacular. I bought it and saw that you only need a hint of it in each batch, like 3-4 speckles per gallon. I was again skeptical.



2 months later with delicious cheese with skin that didn't slip off, I am so impressed with the quality and value of this culture. I could essentially make thousands of cheeses with this since you only need so little.



I would recommend the store to make a smaller pack perhaps that's more approachable?

Geo

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From:
I use 1/64 tsp for 2 galons batch. So 1 pack will last a long long time.

I love making soft cheese or semi hard cheese using geotrichum, so far I have used it on camemberts, bries, mont d'Or and triple cream cheeses. Next I will make butterkase and Bel paese with it.

professional results

Rating:

Pros:
  • easy to use
Cons:
From: New York
I found this product to be easy to use. It can be used along with p Candidium to help with slip rind. It works great with my goat cheese

punch!

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From: NorCal
According to suggestion I used this in conjunction with P.candidum on an otherwise benign goat cheese. The aim was for some kind of brie. I blew the proportions, gave it as much as P.candidum. The result was indeed exuberant growth of P.candidum and PUNGENCY in my cheese fridge. Ripening happened quite virulently fast, within just over a week the entire cheeses were runny... you could cut them open and pour them out. Fine tasting cheese but less than ideal to my nose. And a bit more difficult to handle once it liquefies.

NB don't let the cheese loaves touch each other. The rinds will join, tear on separation and therefore a leak!

Satisfied

Rating:

Pros:
  • effective
Cons:
From: Fayetteville, AR
This is a highly effective product, a little bit goes a long way. Use in conjunction with Penicillium candidum.

Reviews 1-7 of 7