Geotrichum Candidum 1 (GC65)


Dosage and pack size

  • Large size will inoculate up to 2,000 to 10,000 litres of milk (10D foil sachet)
  • Small size will inoculate up to 300 to 1,500 litres of milk (1.6D on screw cap bottle).
  • This is a very concentrated mixture. Less than 1/8 drop spoon (or what can fit onto a tip of a skewer) to 8 litres of milk is required. Or one fifth the volume of white mould added.

Advantages of using GC65

  • GC65 is the fastest growing of all of the Geos, so it establishes really quickly on the surface of the cheese, faster than Geo 17 and GCA.  Because it grows fast surface deacidification occurs quickly, so you get faster white mould growth. This in turn helps reduce bitterness and ammonia flavours, ‘leathery/tough rinds’ and slip skin and reduce the chance of contaminants such as black mould growing.
  • GC65 is suitable for both cow and goat milk cheeses.
  • GC65 develops a nice bright ivory colour with delicate milk flavour. It has high enzymatic activity improves flavour and cheese texture.

Cheesemaking tips for getting the best from Geotrichum

  • Growth best at 12°C – 20°C.
  • You only have a small volume, follow the dosage directions, addition of more than you require will not provide any benefit.
  • The addition of at least one Geo variety to white mould cheese is an optional cheesemaking practice to generate greater diversity of flavour. When adding more than one variety, the dosage of each variety of Geo should be reduced.
  • Geo can also be used on lactic curd types of cheeses where white mould is grown. The Geo is especially important in this case as there is extra acidity in this type of curd that needs to be neutralised before the white mould can grow.
  • Geo is sensitive to salt. For this reason, the Geo is usually added to the milk (recommended) but can also additionally be added to the brine or sprayed onto the cheese after dry salting. For spraying onto the surface, white mould + Geo can be added together to the 100ml to 200ml of boiled cooled water in a spray bottle and lightly misted over the cheese.  Do a 2nd misting a few hours later