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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: ArnaudForestier on January 13, 2014, 03:03:42 AM

Title: Abiasa/Biena B Linens 500S?
Post by: ArnaudForestier on January 13, 2014, 03:03:42 AM
Anyone work with this culture?  Intrigued, but its description of high proteolysis and aroma tells me one needs a very light touch in the make and finessed management with this one. 

Thanks,

Paul

(Edit:  was going to consider it for a reb make, but going back to basics and Iratherfly (http://cheeseforum.org/forum/index.php/topic,9928.0.html)'s expertise here is gratefully leaned on).
Title: Re: Abiasa/Biena B Linens 500S?
Post by: pmc1958 on February 28, 2014, 03:12:30 PM
I am currently using 500s as a wash on part of a batch.  The other part I am using SR3.  @ 14 days, no visible difference.  But still too early to tell.  Will post later my results.