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
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).