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Bacterium Linens (for Limburger, Brick) Instructions:

Bacterium Linens (for Limburger, Brick) Instructions:

The mould powder is presented in a sterile pack and contains enough culture to process 500 liters (130 gallons) of milk. The mould will keep unopened for up to two years in a freezer. It can be despatched at ambient temperature for up to two weeks and then refrozen if desired.

For producing surface ripened cheeses either:

1. Mix mould powder with weak brine and spread solution on to the dried cheese before ripening commences. Keep cheese in humid condition so that it stays moist. Spread more mould solution on daily until the desired mould effect is achieved. Allow the cheese then to dry and form a red crust;

or:

2. Mix mould powder in with the milk at the renneting stage.

Containers should be sterilized before use to avoid unwanted micro-organisms entering the solution.

3. Shake well as the mould does NOT dissolve in water.