Thanks for all of the great information in this thread. Earlier on it was suggested that b. linens could be added to the brine washing mix. I have some in the freezer at the moment. Is it worth my while adding some or are wild b. linens preferred? If so, how much should I add?
Thanks.
Shane
Well, Shane, that depends...
Any
B. linens growing on your cheese will cause some stench. Some are worse than others. If you don't want any stink, just go with occasional wine washes when you get growth you don't want.
Of the recent cheeses I've made, I used SR3
linenson a Tomme and a couple batches of Reblochon. The Rebs had that nice rotten crab stench
, and the Tomme, which also has Micodore, is a nice orange, but the smell is heavenly mushroom. I think Micodore won out on that one. My natural
linens Gorgonzola, which I just manhandled every time I flipped it, smells sorta like a horse barn. I'm happy with all of them.
Do this one 1 way, and do the next one slightly differently. See which you like better.
Larry