Cultures for Brie

Introduction

The name GEO is derived from Geotrichum candidum.  Geotrichum is a key agent in the ripening of cheese. It implants very rapidly on the cheese surface and has a synergistic effect on the implantation of Penicillium candidum.

Lyophised, liquid and frozen forms are available.  The shelf life and storage conditions vary accordingly.

Penicillium camemberti (also known as Penicillium candidum) is a white mould that reacts with the cheese surface forming a distinctive white crust and imparting a distinctive flavour. It is commonly used on soft surface-ripened cheeses such as brie and camembert.  They can also be used to make vegan cheese like vegan camembert. Starter cultures are often combined with Geotrichum candidum to control coat depth, speed of development and proteolysis.

PC Neige gives a snowy white medium to high density coat, rapid growth and intermediate breakdown.

PC Sam has anti-mucor (black mould) properties, medium mycelium height and density.  It can be used on its own or combined with another PC or GEO.

PC 12 gives good height and density and allows extended shelf-life up to 90 days due to low enzyme activity.

Please note the Animal Rennet is not available for delivery to Republic of Ireland.

Rennets are milk coagulating enzymes. Marzyme is a vegetarian coagulant derived from Mucor Miehei. It is suitable for halal and kosher diets and is GM free. Animal Rennet comes directly from calves and is used in more traditional cheese types. It too is GM free. Both of the rennet milk coagulating enzymes, Vegetarian and Animal, can be used in a wide range of cheese types.