Geo CH Geotrichum candidum (mould like), freeze dried powdered format
Geo CH is a typical strain of G. candidum, perfect for white mould and washed rind cheeses. If using on white mould cheese you can expect the development of white mould to be hastened with the addition of G. candidum. It can also be used on lactic curd types of cheeses from both goat and cow milk. Geo CH neutralises the surface acidity of the cheese allowing the white moulds and washed rind bacteria to become established earlier. It has a very strong de bittering action, produces cheesy farmstead flavours.
Geo CH provides flavour development to the cheese in the same way as white moulds do, but the enzymatic activity of Geo CH is weak compared to the white mould Spores but the resulting flavour and aroma development is superior. It is classed as ‘mould like’ in form and adopts a look of a thin white mould on the surface of the cheese. It can be used on all white mould cheeses, fresh lactic cheese from both goat and cow milk and in all washed rind cheese.
The addition of at least one G. candidum to white mould cheese is a good cheesemaking practice and the addition of more than 2 types of G. candidum is encouraged to generate even greater diversity of flavour.
Add ¼ of a ‘Drop’ mini-spoon to 4 litres of milk (basically a tip on the end of a skewer, 1 Drop Spoon = 1/64 teaspoon) at the same time the lactic starter cultures are added. This G. candidum mixture can also sprayed onto the surface of the cheese after salting or added to the brine. Note if adding to a spray bottle add 1% salt and allow 1 hour for rehydration.
In freezer (-18°C)