OK, so for anyone wondering about b linens color. It is hugely strain dependent. Moreover, it depends on the available food (amino acids, mostly). One strain can have a wide range of colors based on the pH, the interaction with other molds/bacteria, and the salt/humidity/temp/oxygen levels.
In general, to achieve the most red, you must:
- Decrease surface pH by using Geo or a yeast like DH or KL. Or a mix like PLA. This is required for all b linens.
- Ensure good air exchange so there's plenty of oxygen
- Keep humidity high, at least 95%.
- Keep the right ratio of the cultures. The candida utils, or DH or Geo must only deacidify, not be the primary mix.
- Keep the temp moderate, around 50-55F, preferably at the lower end.
- Keep the salt low to moderate. You want Geo to slow down and b linens to take off. most geos will die at 5% or lower. B linens can tolerate 10-15%, and certainly 8% or so. I'm talking about the wash. This is one option if you have runaway geo- kill it with salt.
- Use a strain with high red coloration, as Yoav already mentioned.
Helen, your cheese looks quite good, actually. That color is certainly within the acceptable range for b linens variants. And in the end, we make cheese to share with others and if any is left, to enjoy our selves. So if you made a delicious dish, I would call that a smashing success