Geotrichum Candidum. This mold powder is a white to cream color and it plays a significant role in the ripening process. It greatly influences the appearance, structure and flavour 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 Brevibacterium linens. Geotrichum Candidum 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.
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years