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Bacterium Linens. This 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 solution on to the dry cheese before ripening starts (there is enough culture in each sachet for 500 litres of milk).

Keep cheese in humid conditions and spread solution daily until the desired mould effect is achieved.

Allow cheese to dry so that a red crust is formed. Alternatively the mould can be added to the milk at the renneting stage.

Download Linens - (Red Mould) PDF

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