Happy Cheese Makers Since 1978
Price: $25.00
$25.00
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    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. More details on this will be found in Ricki's book or in our Online Help section for Cheese Ripening

    CONTAINS: Brevibacterium linens

    YIELD: Using 1/16 tsp per 2 gallons of milk, this packet will do 16 gallons of milk when added directly to the milk.  

    DIRECTIONS:
    Add 1/16th teaspoon to each 2 gallons of milk at the same time as adding your culture. When making larger batches of 50 gallons or more it is more economical to add the mold powder to 1quart of water with 1/2 teaspoon of salt in an atomizer, rehydrate for 16 hours then spray the new cheese surface. Store the atomizer in the refrigerator and it will keep up to a week.

    STORAGE: Keep in the freezer, unused culture will last up to 2 years.

    NOTE: This product is Certified Kosher OU.

    CLICK HERE to view a copy of the kosher certification of this product.

    We recommend using our Mini Measuring Spoon Set to help in adding the correct amount of starter culture.

    Yes 

    No 

    Allergens 

    Description of Components 


     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   
       X

    Soybeans

     
     X   Milk (including lactose)
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  

     

    Munster
    First made in the vicinity of the Vosges Mountains of France
    near the western border of Germany.
    It is similar to Brick but has less surface smear and undergoes less surface ripening.

    This is a typical washed rind cheese that uses a regular brine wash to control unwanted mold
    and develop a characteristic rich flavor and ripening profile
    The added moisture helps the development of bacteria that gives this cheese its particular taste and color

    the milk is warmed to 86-90F and a mesophilic starter is added
    rennet is added after a short ripening period and allowed to establish a firm set
    the curd is then cut into 1/2-3/4" pieces and stirred slowly with little to no heating
    the molds and cloths
    are sanitized
    when the curd is of proper firmness the
    whey is removed down to the curd level
    hot water is poured over
    the molds and cloths
    and after filling are stacked on one another for weight
    the re stacking and flipping
    continues and soon...
    ... as they are repeatedly turned, a smooth surface develops
    they will remain in these forms overnight or longer
    until a fine firm but soft cheese
    is formed
    the final cheese is now ready for dry salting
    which may last several days
    The young cheese is now moved to the cave where they are
    washed with a light brine
    every 2-3 days
      
    until eventually after 3-5 weeks a yellow to orange surface develops
    ....this is the ripening culture which gives this cheese it's special aroma and flavor

    How to make this cheese :
    For 4 Gallons:
    (photos above from a larger batch)
    Heat the milk to 86F
    Add 1 Pack of C101 or 1/8 tsp of MA 4001
    plus 1/16 tsp B.linens and a pinch of Geotrichum
    Ripen the milk @ 86 for 1 hour
    increase to 95-97 before adding rennet
    add 4 ml of rennet and wait 1 hour
    cut to 5/8" over 10 min. then stir for 20-30 minutes, depending on dryness desired
    have molds prepared with cloths
    remove 20% whey
    mold under whey
    use 5 molds with initial weight of stacked molds flip @ .5 - 1.5 - 3 hrs

    Hold room temp at 75-80F reduce to 65F in 3 hrs
    hold for 18-24 hrs until pH reaches 5.2-5,3

    dry salt (1.75% of cheese weight) over 1-3 days at 80% RH 65F
    At Day 4 begin rubbing w/ light brine
    and hold at 57F 95-98%RH
    wash and turn 3x a week during the next 2 weeks

    At 2 weeks dry, wrap, and store at 43-46F
    until ripe ....
    This will take 4-6 weeks for small ones or .. 2-3 months for larger ones

    What you may need :
    Mesophilic culture
    Calcium Chloride (if you are using store bought milk)
    rennet
    B.linens
    (red mold for surface)
    Plastic Mold and Follower
    Cheesecloth
    Salt