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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: george13 on February 07, 2012, 04:07:44 PM
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In following the recipe for this cheese, in the 200 cheese book, there is no mention of Geo being added to the mix, only a meso and b.lin during the make. I was under the impression that Geo was essential in boosting b.lin reaction. If anyone has attempted this recipe with sucess, please let me know, since I just made this cheese, and could use some advice.
Thanks
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Brevibabacterium Linens can bloom without Geotrichum Candidum but they have a better chance if Geotrichum Candidum is added. The Geotrichum Candidum will not only help beat down the unwanted molds but stimulates the development the Brevibabacterium Linens. most recipe books do not mention this and it is only through the experience of the professional members here that you ge to know this fact. Give your cheese a pinch you will not regret it.
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I agree with Debi. Geo does a lot to protect the rind. Makes rind care almost automagic.
-Boofer-
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Since I missed the boat on adding to the mix, can I include it in my next scheduled wash, or will the salt content (3-4% salinity washing brine) kill it off.
thanks
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From my experience, B. Linens alone will not fully ripen the paste of a cheese thats why they add mold culture to help in the ripening of the paste. Geo or P Candidum is essential if you want a fully ripen paste.
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what function will b.linnens serve on my cheese since I did not add anything else? And as I have stated above, is there anythin that I can now do post brining to rectify the situation.
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you could add a pinch to your spray and applly it with your geo that might work.
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thank you, I'll give that a try.
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Did adding Geo to your spray work in promoting the right mold growth? I followed a recipe 2 days ago that didn't include geo, just B. Linens.
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Works for me. I use what used to be a salad dressing spray bottke now a geo/b.linens sprayer. Does a light mist. Every other day for about 7 to 10 days works well for me. Don't get it wet just misty.
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I did get a surface growth, I just hope there is time for the GEO to work on the inside as well, I feel that it is only surface and may not break down the interior. I'll just have to wait and see.
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Just an aside, but I did try to find an email for the author of that book to complain about that recipe but had no luck. It is a bit dissapointing when you rely on written text as an authority and it falls short.
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Apparently this is the way the pros do it. I believe Francous gave us these incites and the results are much more reliable and inexpensively than mixing it in the cheese. You won't have any problems unless you get over dry or overcome by the wrong molds which you should with the geoin there.