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Geotrichum candidum is a surface yeast that positively affects the characteristics (appearance, texture, taste and aroma) of several mold-‘ripened cheeses, such as Camembert, Munster, Limburger, Saint Marcellin and Livarot (soft cheeses), as well as Reblochon, Saint Nectaire and Armada (semi-hard cheeses) (Larpin et al., 2006; Pottier et al., 2008; Cogan et al., 2014). The G. candidum can be used in cheeses that are prepared with unpasteurized milk, and especially when prepared with pasteurized milk, since it enhances sensory characteristics that are related to raw milk ripened cheeses (Boutrou & Guéguen 2005; Mourgues et al., 1983) resulting on the increase of its popularity among consumers of several countries.

Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties