arkc, likely more about GC than you'll ever want to know. Lookup Sr. Marcellino, aka "The Cheese Nun"'s work on the critter. Here's her
dissertation cite. Interesting, related .pdf,
on microbial succession. (see also her cites to other articles,
5. Choisy, C., M. Gueguen, J. Lenoir, J. L. Schmidt, and C.
Tourneur. 1987. The ripening of cheese: microbiological aspects,
p. 259-292. In A. Eck (ed.), Cheesemaking science and
technology. Lavoisier, New York.
7. Devoyod, J.-J. 1990. Yeasts in cheese-making, p. 228-237. In
J. F. T. Spencer and D. M. Spencer (ed.), Yeast technology.
Springer-Verlag, New York.
9. Gueguen, M., and J. Lenoir. 1975. Aptitude de l'espece Geotrichum
candidum a la production d'enzymes proteolytiques.
Lait 55:145-162.
Just an FYI.