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Brevibacterium Linens (rouge flora) gives individual flavours and texture to a wide variety of cheese types. It settles on the surface of the cheese and also becomes dominant in a short time. Because of this, it’s practical to treat the cheese crust with it. There are also exceptions when mixed into the cheese matter of the cheese during preparation. A nice example of this is Brie, which has a rouge culture, and white mold ripens the cheese together. Popular maturing bacteria of soft beer cheeses: Pálpusztai, Limburgi, Pívni Syr...
Quartz, made from a curd base and unlike any other, is also due to this bacterium. Spread over the surface of semi-hard cheeses, it gives a reddish-brown colour and a characteristic taste to alpine style cheeses, while protecting the cheese from other infections. Among others: Comte, Raclette, Morbier, etc...
Trappist cheese can also be used for external maturation.
Brevibacterium promotes the maturation process, gives the cheese a characteristic, unique taste and aroma. It breaks down casein and fats, while sulfur and ammonia are produced. It reproduces well even in salty environments, so it also dominates the salted surface of cheeses.
The surface of the cheese should be wiped with salt water and washed to form a stable layer on the cheese. After 15-20 days, the crust of the cheese will be characteristically yellowish - orange.
Dosage: Mix 1 capsule culture to 10 litres
Making a ripening spray: use 1 litre of water 1/2 teaspoon salt, 1 capsule of brevibacteria mixture. Leave this solution to work for a few hours, then put it in a nebuliser container (flower sprayer). Spray the surface of the cheese with the solution.
The water solution should be stored in a refrigerator, the capsule culture in a freezer.
Remove the encapsulated culture from the freezer 1-2 hours before use.
-Bacteria carrier: Lactose
-Inulin (Plant based fiber)
Storage: 12-18 months from production at -18 °C
+5 °C with a shelf life of at least 6 weeks