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 receommended) 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. This is the BL-1 strain manufactured by CHR Hansen. It 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 we also have available.
This 2.5u tube can be used for around 400 to 1,000L of milk depending on the cheese recipe.
MUST BE KEPT IN FREEZER.
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