Brevibacteria linens Application Methods

[linuxboy]

Mostly on the rind, yes. But unless you're really good in your aseptic handling, the interior edges will have some as well after you cut with a knife or other tool. Traditional way to transfer smear rinds has been to transfer from an older generation cheese to a new generation.

[max1]

Resurrecting this old thread yet again, but it seemed to make sense to keep the information in one place.

If I make a 3% wash with an ale and add a pinch of B.linens to it, will the yeast in the beer be sufficient to deacidify the rind to prepare it for the B.linens?

[linuxboy]

Likely, but not sure of the speed. It's not like all yeasts consume the same food. The yeasts in cheesemaking consume lactate and deacidify that way. using straight saccharamyces is not the same. With b linens, ideally, you want deacidification in 1-2 days to kickstart the growth.

Try it and see :)

[max1]

Ok, thanks!  I think I will try.

The reason I ask is because living in Belgium, I have no idea where to find Geo.  Is it possible to capture wild geo, or something like that?

[Oude Kaas]

France?