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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: clherestian on September 12, 2009, 07:15:03 PM

Title: Geotrichum candidum (Danisco Choozit's 13) - No Mold Growth
Post by: clherestian on September 12, 2009, 07:15:03 PM

I recently made some small, semi-lactic cow's milk cheeses and added geo 13 to the milk. Before putting the curds in the molds, I added paprika, crushed garlic, salt, pepper and fresh chives to half the batch. To the other half, I only added salt.

After aging for about a week, the cheeses with only salt have developed the wrinkly geo rind. The cheeses with the additional ingredients have not developed any rind.

My question is why no rind on some of the cheeses? I assume it has something to do with the additional ingredients, but why?

Title: Re: Geotrichum candidum (Danisco Choozit's 13) - No Mold Growth
Post by: FRANCOIS on September 12, 2009, 08:12:49 PM

You've modified the rind pH, salinity and moisture levels.  Geo 13 should eventually grow if the rind doesn't get yeast problems, that is always the danger when I make similar cheeses.