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Bacteria Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick,
Limberger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.
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.
This mold powder is Kosher (circle U and D).
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