B.Linens strain

[steffb503]

I would like to make some Muenster cheese using my raw goat milk. In looking to purchase I find about 6 different strains.
Can some one direct me to the correct strain?

[linuxboy]

Any of them would work. What color and flavor profile do you want?

[steffb503]

I went with the SR3.
I guess it is a good opportunity to try a few with different results.
Thanks

[Spellogue]

So far I've only used ARN and PLA as linens sources.  I do understand that they are cocktails of yeast, mold and bacteria to produce specific results.  I get a burnt orange rind and earthier flavor with the ARN and a straw/beige rind and lighter taste out of the PLA.

What b.l. strain/cocktail would one use for the reddest rind possible?  I think that would contrast brilliantly with the white goat milk pâté.  That's something I'd like to try too.

A mild and delicately nuanced flavor profile is certainly enjoyable.  But I also  like a relatively strong flavor and aroma in my washed rinds on occasion, just not necessarily to the extent of a Limburger.

Any recommendations?