Bacteria Linens is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.
As with many other cultures, a tiny pinch will go a LONG ways. Not really an exact measurement, a very small pinch – only a few grains – per 5 liters of milk will produce a wonderful cheese. Each package of our B.linens will culture up to 250 liters of milk, depending on how much you pinch per dose.
Store your B.linens in the freezer and it’ll last 1+ years.