Geotrichum candidum — Rind Culture
Mould / adjunct culture by Choozit / LyoPro options · Mould / adjunct
LyoPro GC from $9.95 · Choozit GEO 17 $23.95 at retailer at New England Cheesemaking · checked October 23, 2026
Check current price at New England Cheesemaking Work out my dose
Our take
Geotrichum is the quiet partner in every great bloomy rind: a yeast-like culture that prepares the surface for Penicillium candidum, reduces bitterness, and gives aged goat cheeses their wrinkly, geotrichum rind. Small dose, outsized effect.
Details & dosage
| Culture family | Mould / adjunct |
| Made by | Choozit / LyoPro options |
| Strains / contents | Geotrichum candidum |
| Pack | LyoPro GC from $9.95 · Choozit GEO 17 $23.95 at retailer |
| Typical dose | A pinch / about 1/16 tsp per 2 gallons alongside Penicillium candidum, per supplier guidance |
| Storage | Store in the freezer |
| Sold by | New England Cheesemaking |
| Price checked | $9.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Brie
- Camembert
- Chèvre (aged styles)
- Crottin-style goat cheese
Good to know
- Almost always used with Penicillium candidum, not alone
- Creates the wrinkled rind on lactic goat cheeses like Crottin
- LyoPro GC is the budget home-scale option; GEO 17 is the Choozit pack
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Penicillium candidum SAM3 — White Mould Culture · Penicillium candidum NEIGE — White Mould Culture · Penicillium roqueforti — Blue Mould Culture ·