What You Need to Know
Geotrichum candidum metabolizes lactate into CO2 and water while producing proteolytic enzymes that break down surface proteins, creating the characteristic velvety texture. This yeast works synergistically with Penicillium camemberti in later stages of rind formation.
Essential for developing the edible rind on soft-ripened cheeses, contributing both textural contrast and complex flavor development.
Key Parameters
Temperature
12°C
8°C - 16°C
Time
5-7 days
3 days - 10 days
Equipment
Curing room with humidity controlCheese turning racksFine mist sprayerpH meter
Steps
- 1.
Saint-Nectaire (Auvergne, France): Creates the characteristic bloomy rind that allows proper paste softening
- 2.
Valençay (Loire Valley, France): Prevents premature Penicillium dominance for balanced rind development
The Science
Primary Reaction
Lactate oxidation (C3H5O3- + ½O2 → CO2 + H2O + OH-)