Brie & Camembert - Making Thinner Rind

[george13]

If I were to innoculate a batch of milk with the desired starter culture and Geo alone, will the final rind/mold on my cheese be considerably thinner than if using a PC strain along with it.  Or would it be advisable to use both together, just in proportions.  Thanks

[NimbinValley]

G'day George.

Geo by itself will create a wrinkly rind looking similar to a brain.  It will be thinner but will not look like a traditional white mould.  Most people use both together, in roughly the same proportions, unless of course you want the 'brain' look.

[Tomer1]

For what type of cheese?
Geo's main porpuse is to deacidify the rind. the higher PH makes it a better enviroment for mold growth.

[NimbinValley]

Sorry I thought you were talking about surface ripened cheeses such as cams etc.

[george13]

Actually I was thinking of a goat camembert type of cheese.  I am getting too thick of a rind.

[NimbinValley]

In that case a 50/50 PC geo blend would be ideal.  The alternative is to use something like PC ABL (Danisco) which is a much finer white mould and won't make as thick a mat as some of the others.

[george13]

Thank you, that may actually be the best alternative