PLA Brevibacterium Ripening Mix
Complex blend, slightly red, used in making surface-ripened or interior mold-ripened cheese including Brick, Limberger and Muenster. Blended for cheese with mixed surface flora, made up of morge bacteria (including B. linens) coupled with an activator mold, effective at the start of the maturation process.
- brevibacterium Aurantiacum
- Arthrobacter Nicotianae
- Debaryomyces Hansenii
- Geotrichum Candidum
Store in the freezer
Kosher OU certificate available upon request
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Add 1/8th 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 8 oz of water mixed with 1/8 teaspoon salt and 1/8 tsp sugar 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.
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I used this with the Manchego mold, cooking a monastery-style washed-rind Alpine tomme. The candidum came in excellently, and the b. Linens also showed up on schedule. MUCH easier than my previous method of trying to create a favorable environment for each mold, yeast, and bacteria in succession. NO blue p. Roqueforti showed up at all! Not even a little bit. Highly recommended if you're making washed-rind cheeses. Great for inoculating the milk, great in a morge, providing you use whey or another liquid containing food for the beneficial critters.
Excellent. Easy to measure. Dissolved quickly & evenly...no clumps to mess with. Worked great for Esrom cheese. Can't wait to make more mold-ripened cheese.