Mold & Ripening

Brevibacterium linens: Selected strain by Biena, imparts a distinctive reddish color to the rind and has a major influence on the aroma and taste of smear-ripened cheeses. Used in washed-rind and smear cheeses such as Limburger, Brick, traditional...

Yeast for de-acidification and aroma development for mix and smeared cheeses. Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable fungal contaminants. Rapid neutralization capability,...

Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity, very fast growth. CONTAINS: Arthrobacter nicotianae USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio USAGE RATE: Usage...

PA is a blue mold culture with a very fast growth rate, mild blue taste and a dark-green color. Results in a mild cheese and can be mixed with PV. Long shelf life, e.g. Danish blue and double-mold-type cheese. CONTAINS: Penicillium roqueforti USED...

Brevibacterium linens: Bright orange color, aromatic potential, fast growth.  CONTAINS: Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio USAGE RATE: Usage...

PS is a blue mold culture with a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6). CONTAINS:Penicillium roqueforti USED TO MAKE: Blue cheeses USAGE RATE: 1-2 doses...

Yeast for de-acidification and aroma development for mix and smeared cheeses. Produces strong fruity flavor notes. Larger sizes available by special order -- lead time and minimum purchase quantity may apply. CONTAINS:Debaryomyces hansenii USED TO MAKE:...

CB2 is a blue mold culture with medium growth rate. It presents medium proteolytic and medium to high lipolytic activity. Cheeses produced with CB2 have a light blue-green marbled interior. Characteristic properties are the mild, but very piquant aroma,...

Brevibacterium linens: Light orange color, high aromatic potential. Minimum pH for growth: 6.0. Minimum growth temperature 60ºF. CONTAINS: Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional...

PJ  is a blue mold culture with a fast growth rate, a typical blue flavor and a middle-green color. Often mixed with PV. No unbound moisture, long shelf life, e.g. Edelpilz or Roquefort. CONTAINS:Penicillium roqueforti USED TO MAKE: Blue...

Brevibacterium linens: This strain imparts moderate red/orange color to the rind of smear-ripened cheeses. Other traits of Linens W include: reasonably salt-tolerant; sensitive to pH below 6.0, growing slowly in acidic environments; grows slowly to...