Description
Brevibacterium Linens (BL) is used to ferment several washed rind cheeses such as Munster, Limburger, Tilsit, Port Salut and others. It produces a orange/red mold that has its own flavour and aroma. It can be added to the interior of the cheese by adding to the milk with a starter culture such as flora danica, or to the surface of the cheese by including it in a washing brine (3% salt recommended) or indeed spritzed on the surface of your cheese. BL pairs well with geotrichum candidum as the latter reduces the acid level of a cheese which encourages the BL to grow well.
There are different strains of BL with different flavour profiles and colour characteristics. We have the BLO strain from the FLAV-ANTAGE (R) range manufactured by Lallemand and the BL-1 strain manufactured by CHR Hansen.
The BLO strain produces an orange surface colour with fruity flavour notes which is slightly sticky to the touch. The BLO strain is suitable for vegans.
The BL-1 strain produces an orange surface colour with mild cheesy flavour with well balanced light sulphured notes. It is inhibited by more than 8% salt and does not grow below 8 degrees Celcius. If you are making Limburger cheese this will impart a more traditional aroma than the BLO strain
Each strain is available in a 2.5u tube which can be used for around 400 to 1,000L of milk depending on the cheese recipe.
MUST BE KEPT IN THE FREEZER
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