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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Ginger on February 09, 2010, 05:37:51 PM

Title: muenster without B linens?
Post by: Ginger on February 09, 2010, 05:37:51 PM

Deb, you said you have been making muenster for years without the B linens.  Do you just follow the directions and omit the B Linens?  Age it the same?  Any tricks?
Thanks, Ginger

Title: Re: muenster without B linens?
Post by: DeejayDebi on February 09, 2010, 11:45:43 PM

That's pretty much it follow the instructions and don't add the b.Linens. In fact the first recipe I had from a very old book didn't even mension b.linens but otherwise is pretty much the same as others I have seen.

Title: Re: muenster without B linens?
Post by: evan1693 on March 19, 2011, 05:22:42 AM

Hi i'm interested in making raclette cheese that also requires the growth of b. linens. I am interested however in making cheeses without adding powdered cultures and developing them naturally. how did you accomplish this? using alcohol as a brine? using a previous rind?