Cheeselinks Geotrichum Candidum – Surface Ripening Culture A versatile culture ideal for washed rind cheeses and soft white mould cheeses. When used with Penicillium Candidum, it helps create sensational Camembert and Brie. It forms a yeast/mould-like layer that produces the distinctive crinkly white surface. Used for:• Washed rind cheese• Camembert and Brie (with Penicillium Candidum) Why you’ll love it:• Creates a traditional crinkly white mould surface• Enhances flavour and texture in soft and washed rind cheeses• Versatile — works in both washed rind and bloomy rind styles• Long-lasting culture — enough for up to 250 litres of milk• Non-GMO
