Description
Geotrichum candidum molds create distinctive wrinkled rinds through controlled enzymatic breakdown of cheese surfaces.
Technical
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.
Culinary Significance
Essential for developing the creamy texture and mushroomy flavors of surface-ripened cheeses while preventing undesirable molds.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
12°C optimal
8°C to 16°C range
Time
10-14 days
5 days – 3 weeks
Equipment
Caves/cellarsHumidity-controlled aging roomsWooden aging shelves