Dosage and pack size
- Large size will inoculate up to 5,000 litres of milk (10D foil sachet)
- Small size will inoculate up to 800 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 Geo 15
- Geo 15 has the strongest yeast like characteristics (yeast-like form).
- It gives a strong ‘worm-like/wrinkly’ appearance to the surface of the cheese, seen on the surface of cheeses such as Chabichou, Saint Maure, Rocamadour, Saint-Marcellin, Valençay, Selles-sur-Cher. If using Geo 15 for these styles of cheese, then the addition of a white mould is not used, or it is optional. The very light filamentous white coverage is typical if white mould is not used.
- It grows quickly on the surface of the cheese as a light white covering. 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.
- Geo 15 provides flavour to the cheese by breaking down the fats and the proteins in the cheese. Flavour development continues once the cheese has been packaged and stored, even at refrigeration temperatures.
- To achieve maximum flavour in your cheese use Geo 15 in conjunction with a white mould spore. They both provide their own flavours.
Cheesemaking tips for getting the best from Geo 15
- Growth is 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
- Geo 15 can be added along with other Geo’s to generate greater diversity of flavour. When adding more than one variety, the dosage of each variety of Geo must 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 partially 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 and even a 3rd misting a few hours later.