Bacteria Linens (Red)
Bacteria 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.
CONTAINS: Brevibacterium linens LR (corynebacteriae)
YIELD: Using 1/16 tsp per 2 gallons of milk, added directly to the milk before adding rennet, this packet will inoculate approx 2000+ gallons.
If using as a surface application (spray on, large batches), this packet will process approximately 1000+ gallons of milk.
DIRECTIONS: Add 1/16th teaspoon to each 2 gallons of milk at the same time as adding your culture.