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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

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.

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.

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

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

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.

Thank you, that may actually be the best alternative