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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I wanted to share our final outcome with our first ever batch of Limburger Cheese. We cut into it today and had it for lunch. It was perfect! Perfect texture, perfect taste! We will probably leave out the optional annatto coloring next time so it will be more of a creamy color and less orange. My daughters and I are so excited that our Limburger Cheese endeavor was a delicious success and are now eagerly planning our second batch! We received excellent ingredients, instructions, and advice from the folks at New England Cheesemaking Supply!
It looks very good. I can ‘ t wait to try it out.
Arrived in great shape
Thanks for the excellent service you offer. My first order has arrived and everything is as ordered. I am a retired staff seargent of 21 years of service and veteran of 6 missions in the balkans, middle-east and central america and I greatly appreciate your implication with veterans. Farming, harvesting and cheese making is a kind of armistice for me so thanks for helping me in this!
Sticky Stinky Goodness
To some this is an acquired taste. But to Stinky cheese lovers it is a little piece of heaven. I enjoy the pungent flavor of this mold.
All of your cultures are fresh and ready--I have had so much fun making different cheeses--just made a good old fashioned brick that looks good and I am sure will be a success! Quality in cultures is very important! Thanks!