So I decided to try my hand at some ripened cheese using some B. Linens. After much thought I decided on trying a Limburger.
The recipe came from the Wiki portion of this website and the milk I used was regular store bought 2% with calcium chloride added in. I used about 1/8 tsp of annatto to give a nice cream/yellow colour.
The pic below is a shot just after salting and spraying with B.linens and water. I plan to re-salt each day until day 5 then go heavy with the B.Linens.
Any thoughts from the members here?
Any tips on what I have done so far?