Description
Surface inoculation with Geotrichum candidum promotes controlled rind development in bloomy-rind cheeses.
Technical
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.
Culinary Significance
Essential for developing the edible rind on soft-ripened cheeses, contributing both textural contrast and complex flavor development.
Science
Primary Reaction
Lactate oxidation (C3H5O3- + ½O2 → CO2 + H2O + OH-)
Parameters
Temperature
12°C optimal
8°C to 16°C range
Time
5-7 days
3 days – 10 days
Equipment
Curing room with humidity controlCheese turning racksFine mist sprayer