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