Geotrichum Candidum (LyoPro GC)

LyoPro® GC is a specialized white mold powder that will enhance the ripening process and flavor complexity of Brie, Camembert, and other white mold-ripened cheese. With mild to moderate proteolytic activity and mild lipolytic activity, this culture works in harmony with Penicillium candidum to create a smooth, balanced cheese profile.

Key Benefits:

• Enhanced Aroma and Flavor – Produces aromatic compounds like methylketones, alcohols, and free fatty acids, reducing bitterness and enriching taste.
• Supports Ripening Flora – Helps break down lactic acid, raising the cheese’s pH to foster the growth of beneficial ripening bacteria (e.g., corynebacteria).
• Prevents Unwanted Mold – Its rapid, yeast-like growth creates a protective barrier against atypical molds.
• Perfect for White Mold Cheeses – Ideal for Brie, Camembert, and other surface-ripened varieties.

LyoPro® GC helps you make white mold-ripened cheese with incredible aroma, rich texture, and deep flavor. Elevate your cheese making and create something truly exceptional!

Ingredients

• Geotrichum Candidium

Storage
Store in the freezer

Size
10 CXU

Yield
up to 26 gallons of milk

Brand
COdexing

Kosher Info
Kosher certificate available upon request

Allergens

Adding Directly to Milk
Add 1/16 tsp to 2 gallons of milk at the same time you add culture.

Spraying on Cheese Surface
For large batches of cheese, it is more economical to apply the mold powder with an atomizer.

Add the following ingredients to an atomizer (spray bottle) and set in a refrigerator overnight before use.

• 1/8 tsp Geotrichum candidum
• 4-8 oz Non-chlorinated water
• 1/8 tsp salt
• 1/8 tsp sugar

After use, store the atomizer solution in the refrigerator, it will keep for 60 days.

When applying mold powders with an atomizer, the moisture, temperature, and air circulation must be monitored to avoid a wet cheese surface.