French 'fast-ripening culture', Geotrichum candidum, vegan, 5 g

An ingredient for good ripening of white mould cheeses such as brie, camembert and blue mould cheeses with a white surface, as this culture gives soft cheeses of this type less rind.

Cheeses made using Geotrichum candidum also often present more attractively, as this culture reduces the breakdown of the proteins in the cheese, thereby reducing the risk of the cheese appearing 'melted' just under the rind.

Also sometimes called the French "quick-ripening culture", as the culture gives the typical French flavour.

Used together with vegan white mould culture, Penicillium candidum, item no. 1194.

Added to the milk at the start of the cheese making process together with the white mould culture.

Sufficient for approximately 2000 litres of milk.

Geotrichum candidum.

Net contents: 5 grams

Unfortunately, it is not possible to obtain this product in smaller packs due to limited demand. The 'best before' date on this product is unfortunately quite short. Stored in the refrigerator, however, this culture can keep for many years after the 'best before' date on the packaging.