Description Geotrichum Candidum Culture is added to the milk at the same time as the culture, producing a delicious mottled white skin, grown on the surface of a soft cheese. To be used in conjunction with Penicillium Candidum. Geotrichum Candidum Culture is a powder which will produce an off white, creamy surface colour and plays a significant role in the ripening process for surface ripened cheese. Such as soft ripened and washed rind cheese. Geotrichum Candidum also influences the appearance, structure and flavour of Brie and Camembert, including a variety of goat cheeses. Furthermore it helps prevent the skin from slipping off the surface of your cheese. Cheese cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also another name for groups of beneficial bacteria, naturally living in raw milk. Adult humans actually have trillions of friendly bacteria swimming around in their gut. The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure. Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures. When your cheese making recipe requires low-temperature preparation, a Mesophilic culture is be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses. Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella ….. These cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid. However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage. Moorlands stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures. Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.
