Description: GEO 17 is a mould-like form. It is better to use GEO 17 in association with Penicillium Candidum. Trend to reduce the thickness of cheese rind is to increase the dosage of GEO 17 to the detriment of Penicillium Candidum dosage.

Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24-48 hours) of a selected, easily controlled surface flora. Enzymatic activity is weak compared to Penicillium Candidum, but aroma and flavor development is excellent. Enhances the final appearance of the cheese. Less dense ‘felt’ of the Penicillium surface flora, reduced proteolysis (less ammonia) and contaminant control.

Storage: 18 months from date of production at temperatures below 4°C (39°F).

Composition:

Geotrichum candidum

Certifications: Kosher O-U-D

GMO Status: GMO-FREE

Allergens:

NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts, soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: MILK (including lactose)