White cheese mold – Geotrichum candidum is a white or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheesessuch as Camembert, Saint-Nectaire, Reblochon and others.
White cheese mold | Geotrichum candidum
About this white cheese mold – Geotrichum candidum
White cheese mold – Geotrichum candidum is a white or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. G. candidum is used widely in the production of certain dairy products including mold and red smear cheeses such as Camembert, Saint-Nectaire, Reblochon and others. The fungus can also be found in a Nordic yogurt-like product known as viili where it is responsible for the product’s velvety texture. Geo, as the fungus is often called affectionately, is characterized by a uniform, elegant, white-ivory-colored, velvety coating on the cheese surface and produces a typical sweet taste with earthy notes and a hint of hazelnut. Read more about G. candidum at wikipedia.
The optimum pH range for growth on cheese ranges from 4.4 to 6.7. The fungus colonizes nearly the entire surface of the cheese during the early stages of ripening. For Camembert cheese the fungi grows on the outside of the cheese forming a rind. Lipases and proteases from G. candidum release fatty acids and peptides that provide the cheese with distinctive flavors. G. candidum also reduces the bitterness in Camembert cheese.
- 10 grams of Geotrichum candidum, enough for about 100L of milk
- The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten-free.
- Produced in Italy
- Contents: starter cultures
- Allergens: milk
- Not suitable for vegan cheese, but please check out our large selection of vegan cheese molds and cultures.
Micro organisms in white cheese mold – Geotrichum candidum
Combine this cheese starter culture with:
This culture has to be used in with a mesophilic acidifying cheese starter culture such as our all round mesophilic starter culture or MST. Often it is combined with Penicillium candidum.
Looking for vegan cheese cultures?
This mold contains milk. If you want to make vegan cheese, check out our large selection of vegan cheese molds and cultures.
In the fridge or freezer. Shelf life is approximately 1,5 years in the freezer or 12 months at +5ºC.
How do you use this culture?
This is a Direct Vat Inoculation (DVI) culture, meaning you can add the starter straight from the freezer to the milk.
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.