Description
All washed rind cheese: Epoisse, Langres, Mariolas, Livarot, Muenster, Pont L’Eveque, Vacherin, Raclette, Reblochon, Oka, Port-Salut, St. Paulin, Bel Paese, Limburger. Can also be added to White Mould cheeses to change flavour profile
Equivalent names of alternative starter cultures
LR, FR 2, BLO. BLE
3, (Corynebacteria)
Species contained in the culture
BL
Optimum growth temperature
20-25c (min 6)
