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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: sir goatsalot on April 09, 2015, 06:03:49 PM

Title: E. faecalis/ E. faecium?
Post by: sir goatsalot on April 09, 2015, 06:03:49 PM

Hi,

I am wondering about how to increase barnyardy notes in a soft-ripened cheese. The closest I got to a commercial culture was Micrococcus freudenreichii Guillebeau (available here: http://www.atcc.org/products/all/8459.aspx (http://www.atcc.org/products/all/8459.aspx)), but at $350 it's not viable. Any suggestions?

Thanks!

Title: Re: E. faecalis/ E. faecium?
Post by: Frodage3 on July 20, 2016, 02:55:10 AM

How about adding caproic acid in small doses?