Geotrichum candidum
A yeast-like mould that forms a thin, wrinkled, brain-like rind on many goat and soft cheeses.
Also: Geo, geotrichum, yeast-like mould
Geotrichum candidum sits somewhere between a yeast and a mould. On cheese it forms a thin, ivory, velvety or wrinkled skin, the brain-like rind seen on Saint-Marcellin, Valençay, Crottin de Chavignol and many small goat cheeses. It grows early, on the fresh acid surface, and lowers the acidity so that other moulds and bacteria can follow. It also protects the rind from unwanted moulds and helps stop the paste under the rind from becoming slimy. On Camembert and Brie it often grows alongside Penicillium camemberti and gives a more delicate, less felty rind. Its flavour is gentle: yeasty, mushroomy and a little like fresh cream.