$22.00
Cheeselinks Geotrichum Candidum – Surface Ripening Culture
A versatile culture ideal for washed rind cheeses and soft white mould cheeses. When used with Penicillium Candidum, it helps create sensational Camembert and Brie. It forms a yeast/mould-like layer that produces the distinctive crinkly white surface.
Used for:
• Washed rind cheese
• Camembert and Brie (with Penicillium Candidum)
Why you’ll love it:
• Creates a traditional crinkly white mould surface
• Enhances flavour and texture in soft and washed rind cheeses
• Versatile — works in both washed rind and bloomy rind styles
• Long-lasting culture — enough for up to 250 litres of milk
• Non-GMO
Contains:
Geotrichum Candidum
Storage
• Packaged in a sterile vial
• Store in the freezer upon arrival, When stored correctly, it can remain viable for years!
Recommended Dosage
• Cheeselinks White Mould GEO / Special White Mould Starter is a pure, freeze-dried culture — with no fillers or volumizers — making it highly concentrated.
For optimal results, we recommended to use a needle-tip amount of culture per 1 litre of milk
For more information on dosages, click here.
