GEO 17 is a yeast known for imparting a mold-like appearance and a remarkably mild flavor and aroma. It not only enhances the visual characteristics but also boosts the activity of Penicillium candidum strains. When used in conjunction, this combination minimizes proteolysis and extends the storage time of ripened cheese.
Playing a crucial role in the maturation of specific cheeses, GEO 17 swiftly establishes itself on the cheese surface. Moreover, it synergistically aids the implantation of flora such as Brevibacterium linens, which thrives in a neutral environment.
Using GEO 17 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.
