Also known as B. Linens, this mold is used when a red or orange color rind is desired. This is used for surface-ripened or interior mold-ripened cheeses such as
* Raclette
* Limburger
* Muenster Use a pinch to 1/8 tsp per 4 to 6 Litres of milk
* Port Salut 3 g Vial. Store in the freezer.
This mold develops quite quickly, and produces a pungent flavor.
Brevibacterium Linens
Is responsible for the color of smear cheeses, for example Muenster is one of those stinky yet wonderfully tasty cheeses. It is used to develop the red and orange rind found on certain washed-rind cheeses andis responsible for the flavor and aroma of these stinky cheeses such as Munster, Limburger, Port-du-Salut,and Raclette.
B. Linens can be added to the milk at the beginning of the recipe with the starter culture, or it can be used in a washing brine.