Stop the rind slippage on your BLOOMY CHEESES! USE GC (Geo Candidum)
Geotrichum Candidum: A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. It‘s used in association with Penicillium candidum. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids with excellent development of aroma and flavor. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese. Used with Penicillin Candidum to help maintain your mold rind from slipping.
Simply pair these with Flora Danica, Penicillin Candidum, Rennet and Calcium Chloride and you are ready to make some amazing double and triple cream cheeses.
NOTE: THIS IS USED TO PREVENT SLIPPAGE OF YOUR BEAUTIFUL BLOOMY RIND!
I offer a combo of both PC & Geo, if needed.