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Brevibacterium Linens Culture

One pot is sufficient for up to 500 litres of milk.

A red bacterium powder for making surface ripened cheeses or interior mould ripened cheese. Developing rapidly they ensure a good ripening and produce a very good flavour. For cheeses such as Brick, Limberger and Muenster.

Composition :- Brevibacterium Linens

Store pot in freezer between batches.


Product ID: 9993


Brevibacterium Linens produces a red mould used in making surface ripened or interior mould ripened cheeses. These include cheeses such as Brick, Limburger and Muenster. The mould develops rapidly, which ensures a good ripening. Also produces enhanced flavour.

Brevibacterium Linens Culture, just like Penicillium Candidum, can be added to the milk at the beginning of the process or used as a wash during ripening. When applying to the surface, re-hydrate for 8-12 hrs in light salt wash. Typically, the characteristic yellow to orange colour takes 15-20 days to develop.

Culture is another name for groups of beneficial bacteria, naturally living in raw milk. Adult humans actually have trillions of friendly bacteria swimming around in their gut.

The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.

When your cheese making recipe requires low-temperature preparation, a Mesophilic culture is used. Working best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.

Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..

These cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.

However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage.

We stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.

Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.


Allergens & Usage

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