Interesting.... Do you add b. linens intentionally or is it ambient where you age your cheeses? You make more than camembert types, right? And if you do add it, when and how? I've been reading posts about which cheese creatures prevail over which other cheese creatures under which specific humidities and temperatures, so how does (do) b. linens play with PC or Geo?
Boy, the more you find out, the more you realize there is to find out!
Dinerdish