Description
Aroma developing culture. Specific blend for a balanced surface flora between penicillium candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory). Primarily used to Normandy cheeses, washed rind and smear cheeses such as Limburger, Brick, traditional Muenster, Reblochon, Taleggio
Typical Usage Level
1 dose per 1000 liters.
Composition
Brevibacterium linens
Arthrobacter nicotainae
Geotrichum candidum
Format
Freeze-dried cultures packed in sachets.
Storage
Store in the freezer
