Ingredients: Maltodextrin, Geotrichum Candidum Dosage: the product tube is sufficient for approximately 5kg of plant substrate. Refrigerated storage (4-8 ° C and below 50% humidity) or freezing (-20 ° C) is recommended. Expiry date indicated on the package.
Geotrichum Candidum is a surface ripening ferment for cheeses, to be used in combination with acidification enzymes (see Starter Cultures and Vegan Ferments on the shop). Geotrichum Candidum allows the development of a thin cream-white crust: it is a very fine, fast-growing mold with low sensitivity to salt. It promotes the production of aromas and the reduction of bitterness in cheeses.