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 RipeningCONTAINS:
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.