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 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.
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
Cheese making ingredients such as mould may vary in strength (by volume), from country to country, and manufacturer to manufacturer, so please read the package labelling on any cheese making ingredient for dosage directions.
We ship these products Australia wide, however they do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.
