Add the red color seen on cheeses like brick, Munster and Limburger using one of our available b-linens yeasts. Add color to some styles of bloomy rind cheeses.
B-linens yeast come in small packets. Use a very small amount to inoculate a small milk batch (1-10 gallons). Experiment using different strains on your homemade cheese and see the differences in color. You'll want to age these cheeses away from other cheeses, to keep any cross contamination controlled. Click on the product listing below to see the Spec Sheets.
(SR3) Brevibacterium linens: bright orange color - This strain is slightly less aromatic than LR.
(freeze-dried direct set/DVI-Direct Vat Inoculation).
(LR) Brevibacterium linens: light orange color
(freeze-dried direct set/DVI-Direct Vat Inoculation)
(ARN) Brevibacterium linens: orange and ivory - Arthrobacter nicotianae, geotrichum candidum: specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and the acid-sensitive bacteria; two types of B. linens are used in ARN. (freeze-dried direct set/DVI-Direct Vat Inoculation).
(PLA) Brevibacterium linens: Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (or French) style cheeses.
(FR22) Brevibacterium linens: Bright orange color, high aromatic. These yeasts will produce an orange-yellow color on surface of brick, Limburger and other washed rind and smear cheeses. It can also be used along with Pen. Candidum in Camembert Brie, either directly inoculated or sprayed on the cheese. Usage: 1 dose/1000 liters milk (approximately 2300 pounds milk). Dissolve an appropriate amount (teeny tiny amount-approx. 1/64 tsp.) in water. Allow 12-16 hours for the mold to dissolve and activate, then spray onto the cheese. Or use a clean brush or small cloth to wash the surfaces of the cheese. You can directly inoculate the milk and/or spray this mold onto your cheese using this convenient Small Spray Bottle on our Supplies page.
Kosher Certifled Non GMO
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Made yummy cheese
Posted by Jobe on 2nd Feb 2017
I added this product to my milk before making the cheese as well as to a brine solution to smear on the rind. The end result was a bright orange bacterial rind that had inside it a great cheese.
Posted by Bill Hanks on 21st Feb 2016
I was having problems with the b linens that I got elsewhere. It just wasn't working properly. Then I ordered the SR3 strain from thecheesemaker.com and have been turning out some beautiful "stinky" cheese since.