Brain malfunction during cheese making!

[mtncheesemaker]

I am making a tomme today; when adding the starter I grabbed the wrong container and added 3/8t Geo instead of the pinch I was going to add. I caught it in time to add the correct amount of starter.
I'm wondering what the effects of too much Geo will be. Will they take over or will they just kind of self-regulate?
Any experience with that kind of thing?

[DeejayDebi]

Good question! Seeing it tend to be a surface mold I wouldn't expect it to hard the flavor of the cheeese. It shouldn't be a bitter cheese either as it will tend to reduce caused by peptides. I suspect you may get a thicker rind more brie or camembert like.

Keep us posted this could be interesting!

[iratherfly]

Yea, I am sure it won't kill your cheese, just cover it with rough white mold. If you use heavy brine it would really slow down the growth. In any event, you can always wipe it off when you wash or rub the rind during aging. Another way to combat overgrowth is by introducing another bacteria into your wash that would compete with the geo over food and can survive higher amounts of salt.