Bacterium Linens. This is the red mold that is popular on continental cheeses such as the Limburger and Brick types.
Mix the mold powder with weak brine and spread solution on to the dry cheese before ripening starts (enough culture in each sachet for 130 gallons of milk).
Keep cheese in humid conditions and spread solution daily until the desired mold effect is achieved.
Allow cheese to dry so that a red crust is formed. Alternatively the mold can be added to the milk at the renneting stage.
Visit the Bacterium Linens (for Limburger, Brick) Instructions page.