Bacteria Linens (Red)
Brevibacterium Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.
This can be added to the milk at the beginning of the process as well as used in the wash (needs re-hydrating for 8-12 hrs in light salt wash) during the ripening process for washed rind cheeses. The characteristic yellow to orange color may take 15-20 days to develop.
- Brevibacterium linens LR (corynebacteriae)
Store in the freezer
Using 1/16 tsp per 2 gallons of milk, added directly to the milk, will inoculate approximately 2000 gallons of milk.
Using a spray on surface application, will process approximately 1000+ gallons of milk.
Kosher OU certificate available upon request
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Add 1/16th teaspoon, for every 2 gallons of milk, at the same time as adding your culture.
When making larger batches, 50 gallons or more, it is economical to add the mold powder to 1 quart water mixed with 1/2 teaspoon salt in an atomizer. Rehydrate your solution for 16 hours before spraying onto the surface of your cheese. When stored in a refrigerator, the solution will keep for up to one week.
We recommend using Mini Measuring Spoons to help in adding the correct amount of starter culture.
More details can be found in our Aging Cheese FAQ's Needs an updated link to aging cheese FAQ
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- New England
- beer cheese
always get my ingredients in a timely fashion
Well so far it's been great. I get what I order quickly and for the most part the prices are good. Keep up the good work!
Like all other cultures I ordered from New England cheese making supplies, Bacteria Linens worked like a charm. I have my own Limburger now!
I was always nervous about making a cheese that used B. Linens. But after cutting our Trappist beer cheese today, I'm sold on those aromatic, earthy cheeses. The red coating was perfect. The B. Linens was added into the milk at the beginning of the process, so use was easy and the flavor is wonderful. The aroma makes one's mouth water. The smell is earthy, not the smelly sock smell often associated with the "stinky" cheeses.