GEO 13, a yeast, exhibits swift growth on cheese surfaces, playing an initial role in surface preparation or deacidification. This preparation supports the activities of Penicillium candidum and Brevibacterium linens, which thrive in a more neutral environment. Featuring a mold-like appearance, GEO 13 imparts an intermediate flavor with a subtle "mushroom/earthy" aroma. Using GEO 13 on its own is not a common practice.
Contains: Geotrichum candidum, Dextrose
Primary Applications: Camembert, Brie, ripened specialty cheeses
Storage Conditions: Store in the freezer
Usage Info: Approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk. If spraying it on, dilute 1/8 tsp. in 4-8 oz. buffered water (8 oz. non-chlorinated water with 1/8 tsp. salt and 1/8 tsp. sugar); allow 16 hours reactivation in water at refrigeration temperatures before using.
