What You Need to Know
Geotrichum candidum metabolizes lactose and lactic acid, producing proteases that break down surface proteins while forming characteristic brain-like wrinkles. The mold creates a pH gradient that encourages Brevibacterium linens growth in some cheeses.
Essential for developing the creamy texture and mushroomy flavors of surface-ripened cheeses while preventing undesirable molds.
Key Parameters
Temperature
12°C
8°C - 16°C
Time
10-14 days
5 days - 3 weeks
Equipment
Caves/cellarsHumidity-controlled aging roomsWooden aging shelves
Steps
- 1.
Valençay pyramid (Loire Valley): Creates edible rind protecting ash-coated interior
- 2.
Saint-Marcellin (Rhône-Alpes): Forms wrinkled barrier allowing gradual interior ripening
The Science
Primary Reaction
Lactic acid fermentation