Geotrichum Candidum (White Mold) 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 create the right conditions for the formation of the surface smear on washed rind cheeses.

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.

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.

Storage: Store in the freezer. Unused mold powder will keep up to 2 years if stored properly. NOTE: This product is Certified Kosher OU.