Brevibacterium Linens (red mould)

Brevibacterium Linens. 1 Dose. 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 - 3% salt (2-4L per sachet for red smear type cheeses)  and spread solution on to the dry cheese before ripening starts Or, for white mould cheese 1-3 doses per 500 litres of vat milk (the indicated vaccination amounts are guide values depending on the products, technology, fat content and desired product).

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

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of the European Parliament and the Council of September 22, 2003. All information is correct to the best of our knowledge.

For intended use only.

Allergens List for Bacterium Linens: