GEO and PC

[GortKlaatu]

Which Geo do you guys prefer--13, 15 or 17--and why?
Same question for PC--SAM, ABL, VB, Neige, HP6--and why?

[Al Lewis]

I doubt you will get many replies.  Not sure anyone wants to write a 5 page dissertation on all of the linens and cultures they use.  If you have a specific question about one I'm sure you'll get plenty of replies.

[GortKlaatu]

Thanks Al
I was thinking that since I posted this in the bloomy rind cheese section, it would be clear that I was curious about the combo of which Geo with which PC folks liked best in a bloomy rind. (Geo 15 with Nieve, or Geo 17 with HP6, for example)


Wasn't asking about linens or ripening culture, but combos for bloomy rinds.

[Al Lewis]

Geo 15 is used for a smooth finish and not the wormy wrinkly one.   http://www.cheeseconnection.net/product/geotrichum-candidum/

[GortKlaatu]

Yep, I know that.   
17 is the more "mold-like" with the wormy texture., like you find in Bonne Bouche.  And 13 is sorta intermediate between the two.
But you can use any of them somewhat interchangeably-- and especially if you're adding it to create a custom morge--and you're not trying to create a classic look in an aged chèvre for example.
(By the way, two of my undergraduate degrees are microbiology and chemistry.)


So my question is more one of curiosity regarding people's preferences, opinions, experiences--much like, "What's your favorite cheese and why?"  There's not gonna be a single right answer, but rather, possibly interesting anecdotal information that does not come from reading a one sentence description on a vendor's site.

[awakephd]

I've only used Geo-13 and PC-ABL - I like the results, but have nothing to compare to!

[GortKlaatu]

Thanks

[Lloyd]

For me its Geo-17 and Neige, but again, I know no difference. And my 'customers' do not have any issues with the end result.

[SOSEATTLE]

Call me weird, but I absolutely love the wrinkly/brainy look of Geo-17, For PC I use Niege, SAM or a combination of the two. I use the SAM when I want more proteolytic activity.

Susan

[GortKlaatu]

Thanks Lloyd and Susan
When I make Brie or Camembert or Triple Creams I really can't tell any difference in the final outcome between Geo 13 or Geo 15.  But I tend not to use 17 for them because it isn't the classic look.  But I do love 17 for other aged chevre.


I have mostly used SAM and more recently Niege, but I'm planning to try HP6 on my next Triple Creams due to it's proteolytic activity and see if the stabilized paste of a triple cream is affected any differently