Brevibacterium linens

Brevibacterium linens (B. linens) is an important ripening bacterium used in washed-rind and smear-ripened cheeses. It helps develop the distinctive orange-red rind, aroma and flavour associated with styles such as Munster, Limburger, Tilsit and Port Salut. B. linens can be added directly to the milk alongside a starter culture such as Flora danica, or applied to the cheese surface in a wash brine, preferably around 3% salt, or by lightly spritzing the rind. It works particularly well with Geotrichum candidum, which helps reduce surface acidity and creates favourable conditions for B. linens to grow. We offer two B. linens strains, each with different flavour and colour characteristics, so you can choose the option best suited to your cheese style. Use the drop-down box at the end of this description to select your preferred strain.

BLO is a strain from Lallemand’s FLAV-ANTAGE® range and is suitable for vegan diets. It develops an orange to red surface mat with fruity flavour notes and a slightly sticky texture, making it a good choice for cheeses with a sweeter, more aromatic washed-rind profile.

BL-1 is a strain manufactured by Chr. Hansen. It develops an orange surface mat with mild cheesy flavours and well-balanced light sulphur notes, giving a more savoury washed-rind character. This strain is inhibited by salt levels above 8% and does not grow below 8°C. If you are making Limburger, BL-1 will give a more traditional aroma than the BLO strain.

Contains the following bacteria: Brevibacterium linens

Available in the following size:  2.5u sufficient quantity for 400 to 1000 litres of milk, depending on how you choose to use it.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.

Use the drop-down box to select your strain