Bacterium linens is the red mould that is popular on continental cheeses such as the limburger and brick types.
Mix the mould powder with weak brine and spread the solution on to the dry cheese before ripening starts. Keep the cheese in humid conditions and spread the solution daily until the desired mould effect is achieved. Allow the cheese to dry so that a red crust is formed. Alternatively the mould can be added to the milk at the renneting stage.
- Availability: Special Order
- Product Code: MSK-3804