GEO 15 is a yeast known for its swift growth on cheese surfaces, initially playing a role in surface preparation or deacidification. This preparation supports the activity of Penicillium candidum and Brevibacterium linens, both of which thrive in a more neutral environment. GEO 15 exhibits a yeast-like appearance, sometimes resembling a "brainy" texture, accompanied by an extremely mild flavor and aroma. Using GEO 15 on its own is not a common practice.
Contains: Geotrichum candidum
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.
