Description
All white mould such as Camembert, Brie and Triple Cream, Coulommiers, All wash rind varieties e.g. Raclette, Port Salut, Reblochon, Muenster Taleggio, Tilsit, All washed curd Chaource, Neufchatel, Chevre, Chèvre frais, St-Maure, St Marcellin, Valençay, Selles- sur- Cher, Lactic Acid Set cheeses, Pouligny St Pierre, Crottin
Equivalent names of alternative starter cultures
Geotrichum Candidum
Species contained in the culture
GC
Optimum growth temperature
25 – 30c
