In the following you will find our Geo. candidum 2 liquid 1-l-bottle and Geo. candidum 3 liquid 1-l-bottle, which are used for ripening Sauermilch cheese and also together with P. candidum for the production of soft cheese such as Brie and Camembert.

Due to its proteolytic and lipolytic activity Geo. cand. plays a significant role in the ripening process and greatly influences the appearance, structure and flavour of the types of cheese mentioned.

In red-smear cheese Geo. cand. helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Brevibacterium linens. Togther with Brevibacterium linens it produces the typical red and white surface found on Croute Mixte cheese.

The difference between type 2 and 3 we offer mainly is the appearance of the mycelium which is white and mould-like with Geo. cand. 2 and flat and yeast-like with Geo. cand. 3. Both types are applied for white mould cheese and Sauermilchkäse but type 2 as well for Croute Mixte cheese and type 3 for red-smear cheese and Viili (a typical Scandinavian fermented milk product).

The inhibition of other undesired moulds and deacidification ability of Geo. cand. 2 are higher if compared to Geo. cand. 3. Both have a fast growth rate (diameter of colonies on ME agar 12 d/24 °C and 10 °C and growth of mould layer on KB agar + 2 % NaCl/15 °C).

If you have any further questions in respect to the application of our cultures please do not hesitate to contact us.

Note: request for quote as shipping can vary.